Merangues

Ingredients

• Whites of 3 eggs
• 1/4 lb. of fine castor sugar
• A few drops of vanilla

Method

1. 1

   Add a pinch of salt and vanilla to egg whites, whip until very stiff.

2. 2

   Gently stir in sugar, place in a forcing bag, and shape on a baking tin.

3. 3

   Bake in a slightly warmed oven for an hour until firm.

4. 4

   Remove soft centers, return to oven until dry and crisp.

5. 5

   Fill with whipped cream if desired.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 36. The excerpt below is the record exactly as published.

merangues A few drops vanilla Candied fruits Lay the ratafias at the bottom of a deep glass dish, sprinkle over the brandy, put on the top of this the jam, then a layer of the Savoy biscuits sprinkled with the sherry. Then boil the milk, add to the egg (beaten), put back into the pan and stand in a pan of boiling water and stir until it thickens and coats the spoon ; sweeten and add a few drops of vanilla, pour this over the biscuits. Put the cream into a bowl with 2 pints of cold water, two tablespoonfuls of sugar, and a few drops of lemon juice; beat it from side to side with a whisk, and a thick white froth will be seen to rise on one 94 side of the bowl, skim this off and place it on a hair sieve to drain, continue to whip and skim off the cream as long as the froth rises. Three-quarters of a pint of cream should yield a large quantity of froth. Allow it to stand on the sieve for an hour, and when whipping it be careful to whip from side to side — not round, or the froth will not rise. Pile this very high on the top of the biscuits, then decorate it with merangues (see below) and candied fruit. It is best to put the cream froth and decorations on just before it is sent to the table. No. 154. MERANGUES. Whites of 3 eggs I 4 lb. of fine castor sugar

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