2 egg whites

2 tablespoonfuls powdered or confectioner's sugar

A few drops of flavoring extract or lemon juice

Whip the whites until stiff, but not until they look dull, like snow. Then beat in the sugar and flavoring, whipping until the mixture looks shiny. Do not have the surface upon which the meringue is to be spread too hot. Bake in a moderate oven about ten minutes for a meringue of moderate thickness - longer for a very thick meringue. If a larger quantity is desired, use two tablespoonfuls of sugar to each additional egg white. If over-baked, the meringue will be tough. If under-baked, bubbles of liquid will collect on the surface.