Home › Recipes › Hints About Meringue Paste

Hints About Meringue Paste

The whites of duck's eggs make the firmest meringue. An ounce of sugar to an ounce of white of eggs is the rule. The whites should be beaten up quite firm at first--so that it will not slide about in the bowl and will stay in firm pieces wherever it is placed--and after that the sugar should be added in three or four portions and all beaten again. Too much heat in the oven will cause the meringue to shrivel and fall.