"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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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