This recipe for Meringue (Granny Grace), by Starr Tattersall, is from ROYAL GRAYCE COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/3 C sugar 1 t corn starch 3 egg whites, room temp 1/4 t cream of tartar
Mix sugar and corn starch in bowl, set aside. Beat egg whites in clean/dry bowl until stiff and shiny. Gradually add sugar/corn starch and cream of tartar and continue beating until stiff peaks form. Do not over beat. **NOTE: egg whites MUST be room temp for success.
Granny Grace was the queen of making the best meringue!
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