Plain Meringue Preparation and Italian Meringue with Cooked Sugar

The preparation for meringues is composed of twelve or fifteen egg-whites for each pound of powdered sugar; set these whites in a basin with a grain of salt and beat up with a whip, very slowly at first, but increasing the velocity of the movement as the quantity becomes greater. The beaten whites should be stiff and remarkably smooth; then mix in the sugar a little at a time, using a wooden spoon for the purpose.

Italian Meringue with Cooked Sugar.—Cook one pound of sugar to "ball" (No. 171); incorporate a very little of it at a time into six beaten whites, without ceasing to stir; when all the sugar is absorbed work it for two minutes longer on a slow fire to have it very smooth.