"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.