Ingredients : Eight whiles of eggs, one pound powdered white sugar. Break the whites of eggs very carefully into a clean pan; then with a wire whisk beat them to a stiff snowy froth, so that the whisk will stand upright in them; then gently stir in the sugar, and with a dessertspoon lay out in little heaps like half eggs on stiff white paper, sprinkle a little powdered sugar over them, and bake in a very cool oven; when baked a nice light brown, take out and lift up the meringue, and with a teaspoon scoop out the soft part in the centre and place back in the oven to dry for a few minutes. Keep in a dry place until wanted. Before sending to table fill in the hollows with whipped cream, and place two together so as to form an egg in shape.