Yield: 24 servings
|12 ounces||Icing sugar(sifted)|
Beat egg white briefly, then add icing sugar and mix until you have a stiff paste. (similar to fondant icing - it must be very stiff) Shape mixture into 24 small balls.
Line a flat non-metallic plate or turntable with non-stick paper.
Arrange meringues, 8 at a time, in a circle, and cook for 1½ mins.
till well risen.
Remove meringues when they have cooled slightly,and repeat cooking procedure with rest of mixture. The meringues can be kept in a tin indefinitely.
NOTE:Watch meringues carefully and stop cooking if they appear to be browning at all.