Meringue Shells

Ingredients

• whites of nine eggs
• sifted sugar
• whipped cream
• finely-chopped almonds or currants
• any bright-colored preserve

Method

1. 1

   Whip the egg whites until the dish can be inverted without the mixture falling off.

2. 2

   Drop the mixture onto prepared boards covered with paper, forming egg shapes.

3. 3

   Bake until light brown.

4. 4

   Remove the soft part of each meringue, sprinkle with sugar, and return to the oven to brown.

5. 5

   Fill with whipped cream and serve two together.

6. 6

   Optionally, add almonds or currants before sugar.

As published

This recipe was extracted from Buckeye cookery (1892), page 64. The excerpt below is the record exactly as published.

whites of nine eggs. Whip eggs until dish can be inverted without their falling off, and then simply nt ed ie high incorporating it thoroughly, but stirring as little as f ADE Ot "- QONFECTIONERY. eaible Prepare boards three-fourths of an inch thick, to fit oven, and cover them with strips of heavy brown paper about two and a half inches wide; on these drop the mixture from the.end of a _ dessert-spoon (or use the meringue-bag described in recipe for lady’s fingers), giving the meringue the form of an egg, and dropping them about two inches apart on the paper, and bake till a light brown. Take up each strip of paper by the two ends, turn it gently on the table, and with a small spoon take out the soft part of each me- ringue, strew over them some sifted sugar, and return to oven bot- tom side up to brown. These shells may be kept for weeks. When wanted for table, fill with whipped cream, place two of them together so as to inclose the cream, and serve. To vary their appearance, finely-chopped almonds or currants may be strewn over them before ‘ the sugar is sprinkled over, and they may be garnished with any . _ pright-colored preserve

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