Meringue Recipe
Meringue Recipe with Egg Whites and Castor Sugar
INGREDIENTS
3 Egg Whites
6 oz (175g) Castor Sugar
METHOD
Whisk the egg whites in a wide or generous size bowl, until they stand in peaks. Add the sugar gradually, whisking all the time - continue whisking until the mixture holds shape. Pipe or use as required.
Based on the Meringue Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).