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Way, way too much sugar. I was concerned when I saw it because I always make these with 1/2 cup per two egg whites. But I thought it must make a difference being powdered sugar. It was like eating sugar cubes right from the box. If you make it wanting to see how it works with powdered sugar, I'd just use the traditional 1/2 cup to every 2 whites. Me...I'm sticking with the traditional recipe.

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dakoi33 August 23, 2008
Real French Meringues