Having made the meringue paste according to the preceding directions, color it, or a part of it a delicate pink and flavor with rose extract. Drop with the sack and tube, pieces like large marbles on baking pans previously greased and then wiped dry, and bake slowly without color. These rise rounded and nearly hollow and have a gauzy appearance when rightly baked.

Note - Sometimes the first panful of any of these varieties put into the range will run together and melt and come out worthless, and the next came out perfect meringues, or one side of the pan will be spoiled and the remainder good. This shows that the baking is the critical part of the making,and that is what we never can teach by word of mouth. At a certain gentle heat the egg in the meringues cooks and dries in shape, but at a higher degree the sugar melts and runs to candy in bubbles. At an insufficient degree of heat the meringue dries as it would in the sun and does not swell and change its appearance. In the brick oven after the bread has been withdrawn is the proper place to bake meringues.