Merangues

Ingredients

• 4 whites of eggs
• A few drops lemon juice
• 0.5 lb. castor sugar
• 0.5 teaspoonful vanilla

Method

1. 1

   Whip up the whites very stiffly, add part of the sugar, sifted, whip again, add the remainder, and stir in lightly, also the essence and lemon juice; put into a forcing bag and squeeze into egg or steeple shape, according to taste; set in a cool oven two hours to dry; remove from the tin carefully and scoop out the centres, fill with whipped cream nicely flavoured, or with jam; paint with white of egg and stick two together, and serve; if liked the merangue mixture may be coloured by adding a few drops of cochineal.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 47. The excerpt below is the record exactly as published.

teaspoonful vanilla Some scraps of puff pastry 1 dessertspoonful sugar A little cochineal or candied fruits for decorating Roll out the pastry very thinly into a length about 16 inches, cut this into 10 or 12 strips one inch wide, wet slightly along one edge of each ; grease some slipper moulds on the outside, and wrap round the pastry, allowing the wetted side to wrap over each fold ; paint over the top with a little beaten egg ; bake 10 minutes, and allow to get quite cold ; whip the cream until stiff, add the sugar, vanilla, and a few di-ops of cochineal, and with this fill each of the cases ; serve dished in a ring. If preferred the cream may be left white, and sprinkled over with candied fruit. 97 No. 222. SWISS ROLL. 4 oz. flour Grated rind of ^ lemon 4 eggs 6 oz. castor sugar 1 teaspoonful baking powder 2 tablespoonfuls jam Put the eggs and sugar into a basin, set over a pan of hot ■water, and whip briskly 20 minutes ; -when the mixture is | warm remove from the pan ; mix the baking powder "with the flour, and sift to the eggs and sugar; stir in very lightly, taking care not to beat the mixture after the flour is added ; lastly stir in the lemon rind ; line a large flat tin "with buttered paper, and dust it over with castor sugar ; pour in the mixture ; it should cover the tin, and be about one third inch deep ; bake in a moderate oven 8 to 10 minutes; warm the jam, spread over the top, and roll as quickly as possible after it is taken from the oven ; cover with castor sugar and serve hot or cold. Put some castor sugar into a brass pan ; cover it with water, and boil it until the sugar begins to turn light brown ; while hot dip anything into it that is to be decorated; allow this to cool, and serve. _ Whip up the whites very stiffly, add part of the sugar, sifted, whip again, add the remainder, and stir in lightly, also the essence and lemon juice ; put into a forcing bag and squeeze into egg or steeple shape, according to taste ; set in a cool oven two hours to dry ; remove from the tin carefully and scoop out the centres, fill with whipped cream nicely flavoured, or with jam ; paint with white of egg and stick two together, and serve ; if liked the merangue mixture may be coloured by adding a few drops of cochineal. No. 223. SUGAR (Boiled). No. 224. MERANGUES. 4 whites of eggs A few drops lemon juice ^ lb. castor sugar ^

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