Reference > Farmer's Cookbook > PASTRY DESSERTS > Meringue III
  Meringue II Meringues Glacées, or Kisses  

Meringue III

Whites 4 eggs
7/8 cup powdered sugar
2 tablespoons lemon juice

Put whites of eggs and sugar in bowl, beat mixture until stiff enough to hold its shape, add lemon juice drop by drop, continuing the beating. It will take thirty minutes to beat mixture sufficiently stiff to hold its shape, but when baked it makes a most delicious meringue.

  Meringue II Meringues Glacées, or Kisses  
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