| 3 egg whites |
|
beat until stiff |
Fill into very lightly greased 8" by 4" loaf tin. Bake in moderately slow oven 30–40 minutes. Leave in tin until completely cold. Wrap in foil, set aside for one or two days. |
Using very sharp knife, cut into wafer thin slices. Place on oven tray, bake in slow to very slow oven 45 minutes or until completely dried out. |