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How to
Make and Bake Meringue
To beat and bake a meringue
always use cold, fresh eggs.
Too much sugar causes a meringue to liquefy; if not baked long enough
the same effect is produced.
Preparation:
- Beat the whites until frothy;
then add to each egg white one level tablespoon of powdered sugar.
- Beat
until so stiff that it can be cut with a knife.
- Spread
on the pie and bake in slow oven or with the oven door open until a
rich golden brown.
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