Meringue

Author/Source Holy Rosary School Fair Cookbook 1972
Citation

3 egg whites, gradually beaten until fluffy
6 tablespoons almond extract +
1 teaspoon almond extract

Gradually beat egg whites until fluffy, gradually add almond extract and continue beating until stiff. Bake at 325° for 5-7 minutes, or until brown.

Serves 8.


Add a New Comment
Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License