Use two tablespoonfuls of granulated sugar for each white of egg, and half a teaspoonful of flavoring extract for each four whites of eggs. Beat the whites until stiff, but not quite dry - whites of eggs are beaten "dry" when the bowl containing them may be inverted without disturbing the contents; beat in the sugar gradually and continue the beating until the mixture is very firm and glossy. The surface upon which the merginue is to be spread should first be cooled somewhat. The meringue may be spread evenly, or piled in a dome shape in the centre. A part of the mixture may be reserved and put in place with a pastry bag and tube. Cook in a moderate oven from eight to twelve minutes, according to the thickness of the meringue.