MERINGUES

Posted On December 22, 2010

Filed under Candies, Meringue

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(Cool 100 F oven)- from Rosemary’s friends Nancy and Ursula McCoy

1 pound sifted white granulated sugar

6 egg whites

Beat the egg whites until stiff and dry (about 5 minutes). Add 1/3 of the sugar and beat it in. Add the rest of the sugar and mix in mostly by hand. Put the mixture in a pastry bag and pipe out onto greaseproof paper (this is cooking parchment, NOT wax paper but brown paper will do).  Bake overnight in a cool (100 to 150 F) over to completely dry out.  Makes a lot, about 6 dozen.  You can make rounds, or strips or nests.

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