Almond Meringue

Ingredients

• ½ lb. almonds
• 2 or 3 bitter almonds
• 4 lb. castor sugar
• 5 whites of eggs
• 1 lemon
• a few drops vanilla
• Apricot jam

Method

1. 1

   Pound the almonds not quite fine with a little white of egg, warm them with the sugar over the fire, beat the 5 whites stiffly, add them to the almonds and sugar off the fire, add the grated rind and juice of the lemon, spread the mixture over some round wafer-paper, and bake in a cool oven for about 1.5 hours.

2. 2

   Spread the jam over the cake when cold, beat the 6 whites with 0.5 lb. castor sugar, add the vanilla, and place the meringue over the cake.

3. 3

   Sprinkle with sugar and place in a cool oven to dry.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 49. The excerpt below is the record exactly as published.

£ lb. almonds. 2 or 3 bitter almonds. 4 lb. castor sugar. 5 whites of eggs. ALMOND MERINGUE. Meringue d'A mandes. 1 lemon. Meringue of 0 whites of egg, J lb. castor sugar, and a few drops vanilla. Apricot jam

Cook this with the app: pantry check, scaling, and the assistant.