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Meringue, Francaise

Carefully break four cold, fresh eggs; place the whites in a clean copper basin, lay the basin on the ice and with a thin wire whisk beat them up to a stiff froth; add a teaspoon vanilla essence and two ounces fine sugar. Carefully mix with a skimmer all over, but principally at the bottom, and use as required. This meringue should only be made at the last moment before using.