Maraschino Meringues

Ingredients

• lib. of sugar
• the whites of ten eggs
• 2 table-spoonfuls of Maraschino

Method

1. 1

   Put 1 pound of sugar into a saucepan and reduce it almost to the crack.

2. 2

   Beat the whites of ten eggs to a froth and work them into the sugar, stirring well.

3. 3

   Add 2 tablespoons of Maraschino.

4. 4

   Arrange equal-sized portions of the meringue on strips of paper, sprinkle with sugar, and bake in a moderate oven.

5. 5

   Once the tops are set, place two together with the moist part inside and dry in a hot closet.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 461. The excerpt below is the record exactly as published.

Maraschino Meringues. — Put lib. of sugar into a saucepan, reduce it almost to the crack (see Sugar-boiling), and let it cool. In the meantime, beat the whites of ten eggs to a froth and work them into the sugar, stirring well with a wooden spoon ; then add 2 table-spoonfuls of Maraschino

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