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Sugar - 2 1/2 cups
Water - 1 3/4 cups
Egg whites - 4


  • Combine sugar and water in large saucepan over low heat.
  • Heat without stirring until sugar is completely dissolved.
  • Bring to boil, cook to medium soft ball stage or 240 F on candy thermometer.
  • Beat egg whites with electric beater until stiff peaks form.
  • Pour hot syrup in thin steady stream into egg whites, beat constantly.
  • Beat until mixture hold firm peak and is cool.
  • Meringue can be covered and refrigerated overnight before using, if desired.
  • Meringue can be piped when cold.
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