Chapter XX · Entremets (Sweets) · No. 2382
Whisk the whites of eight eggs until they are as stiff as it is possible to make them. Sprinkle them with one lb. of powdered sugar, and mix them with the latter carefully, that they may retain all their lightness.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2382, p. 703. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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