MERINGUES
When using th<* yolks only of eggs —as with custards —it is an economy to use the whites for meringues, as these only need the white of an egg and sugar. To every white of egg, allow 2oz. of castor sugar. Whip until stiff, dry and fold in the sugar. Form into shapes with a spoon or bag and set until crjsp in a very slow oven; or the meringue can be used to decorate sweet dishes.
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https://paperspast.natlib.govt.nz/newspapers/NZH19330617.2.178.50.5
Bibliographic details
New Zealand Herald, Volume LXX, Issue 21520, 17 June 1933, Page 7 (Supplement)
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78MERINGUES New Zealand Herald, Volume LXX, Issue 21520, 17 June 1933, Page 7 (Supplement)
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