Egg White Meringue / Free Images
With an electric mixer beat egg whites in a large bowl until soft peaks form. With electric mixer running, add 3/4 cup sugar, 1 tablespoon at a time, and beating until stiff peaks form. The meringue is done when it is not runny & when is foam and you can hold a spoonful of it upside down and none of it drops off. Bake at 325 degrees for 20 to 30 minutes.
The main picture was taken with a FUJIFILM brand camera, model FinePix S5700 S700 on Sunday 7th March 2010 by the Robert & Mihaela Vicol photographers.
As basic settings, an exposure time of 10/5000 (2ms ) was used with aperture f/3.5 and the ISO Speed of the camera was 64. Actual focal length of the lens was 630/100 (6.3mm) with unknown lens model (range).
The actual file size is 3.17 MBytes, resolution is 3072px on the horizontal and 2304px on the vertically and the original (or modified) file name is DSCF8499.jpg (media type is image/jpeg).
The photo original orientation was portret with an X Resolution DPI equal to 72/1 and Y-Resolution DPI equal to 72/1.
Other camera settings (and APEX value) were the lens aperture 360/100, status of flash equal with 24, shutter speed 900/100 and brightness value 840/100 (6.3).
Note: The current image size corresponds to the original version but the original photo orientation it was changed to landscape.