Creole Meringues from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the whites to a stiff, snowy froth, and then gradually add the sugar and Vanilla, beating until the mixture is stiff enough to cut with a knife. Then cut some stout sheets of foolscap paper in...
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Ingredients
- 4 Cupfuls of Sifted White Sugar
- The Whites of 12 Eggs
- A Tablespoonful of Vanilla
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