Chocolate Swedish Meringues

Ingredients

• 5 egg whites
• I cup Lowney's Cocoa
• I teaspoon cream of tartar
• | cup flour
• I cup sugar
• ^ teaspoon vanilla

Method

1. 1

   Beat the whites of eggs until foamy; add cream of tartar, sugar and cocoa.

2. 2

   Continue beating until spoon will stand up in mixture; add vanilla and fold in the flour.

3. 3

   Bake in buttered shallow pans in a moderate oven about twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 104. The excerpt below is the record exactly as published.

CHOCOLATE SWEDISH MERINGUES Plate XVI. For Recipe see page 263 CAKE AND COOKIES; FBOSTINGS AND FILLINGS 263 Lowney's Chocolate Hermits ^ cup butter 2 teaspoons baking powder 1 cup sugar 2 cups flour 2 eggs \ cup Lowney's Always Ready ^ cup raisins seeded Chocolate Powder I teaspoon salt 2 tablespoons hot water 1 teaspoon cinnamon Cream butter ; acid sugar, eggs, raisins, flour in which baking powder has been sifted, chocolate melted in water, salt and cinnamon. Drop from a teaspoon on to a but- tered baking sheet, put a raisin in the center of each her- mit, and bake in a moderate oven. See colored illustra- tion, Plate XV, opposite. Chocolate Swedish Meringues 5 egg whites I cup Lowney's Cocoa I teaspoon cream of tartar | cup flour 1 cup sugar ^ teaspoon vanilla Beat the whites of eggs until foamy; add cream of tartar, sugar and cocoa. Continue beating until spoon will stand up in mixture ; add vanilla and fold in the flour. Bake in buttered shallow pans in a moderate oven about twenty minutes. Put cakes together with following filling, and decorate top with filling and candied fruit and nuts. Filling Melt one half pound marshmallows. Cook one cup sugar

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