NUT MERINGUES.
Chop as fine as possible four ounces of nuts, hazel nuts preferably, and cut into strips, or chop coarsely another three ounces of nuts; mix these with ten ounces of powdered sugar, beat the whites of four eggs until absolutely stiff, add the BUgar and nuts, and mix thoroughly, flavour with a few drops of vanilla essence. Pile this meringue in little hills or rocks on a well-greased over-tin or buttered paper, shake over some granulated sugar, and bake in slow oven for twenty minutes.
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Bibliographic details
New Zealand Herald, Volume LXV, Issue 19838, 7 January 1928, Page 6 (Supplement)
Word Count
87NUT MERINGUES. New Zealand Herald, Volume LXV, Issue 19838, 7 January 1928, Page 6 (Supplement)
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