Meringue Shells

Ingredients

• Prepare a Meringue mixture.

Method

1. 1

   Pipe meringue into egg shapes on paper, sprinkle with sugar, and bake in a slow oven for 30 minutes.

2. 2

   Cool, moisten the paper, and detach shells.

3. 3

   Shape and dry in the oven for 10 minutes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 519. The excerpt below is the record exactly as published.

Meringue shells, divide evenly into them 1 pint of vanilla cream-ice. Slide a fancy tube into a pastry-bag, and pour into it 1 pint of whipped vanilla cream. Press half of it into six other Meringue shells, and join them to the six containing the cream. Lay them on six cold plates, decorate the - joints with more of the cream, and send to table at once. Meringue Pudding. — Put 3 table-spoonfuls of cornflour into a basin, blend it till smooth with a small quantity of water, then mix in gradually lqt. of boiling milk ; sweeten Fig. 1161. Meringue PunDiNG. with 2 table-spoonfuls of caster sugar, and turn it into a saucepan. Stir the cornflour over the fire with a wooden spoon, and boil for five minutes ; then move it to the side, and stir in 2oz. of butter broken into small pieces. When For details respecting Culinary Processes, Utensils, Sauces, <ic., referred to, see under ti.eir special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 935 Meringues — continued . the butter has dissolved, put in, one at a time, the yolks of four eggs, and beat them well. Butter a round pie-dish, put in 1 pint of tinned peaches, and pour the cornflour over them. Place the pudding in a brisk oven, and bake for about twenty-five minutes. Beat the whites of the eggs to a stiff froth together with 2 heaped table-spoon- fuls of caster sugar. When the pudding is cooked, spread over the egg mixture, raising to a point in the centre (see Fig. 1161), and put it back into the oven for three or four minutes to set the Meringue. When cooked, take the pudding out of the oven and set it away until quite cold. Then decorate it with candied fruits and angelic i, serve on a flat plate, and surround it with a coloured paper frill. Meringues in Pyramid. — Put 8oz. of caster sugar into a basin, and mix in 2 table-spoonfuls of water and loz. of gum arabic, stirring well until dissolved. Put the basin over a slow fire and continue to stir until the mixture has the appearance of glue. Rub over the outside of a tin mould with butter to prevent the candy sticking, put it upside-down firmly on a dish or board, and commencing from tbe bottom put a row of Meringues round it, sticking them well together with the hot prepared sugar; and when this row is cold and quite firm, continue in the same way until the pyramid is formed. When done, take out the mould, fill the centre with whipped cream or fruit, and serve. Meringues with Rice. — Put 1 teacupful of rice into a saucepan, pour over 1 breakfast-cupful of milk, and simmer gently at the side of the fire until the rice is quite soft. Add the well-beaten yolks of three eggs, and stir in 1 teaspoonful of moist sugar. Pour the mixture into a mould or tin, piling it up in the form of a pyramid, and mask it with apricot or other jam. Whisk the whites of the three eggs to a still' froth, adding 1 teaspoonful of well-dried caster sugar, pour it over the jam, spreading it with a knife, dust over with a little more sugar, and decorate it with small drops of the white-of-egg mixture. Put it into a moderate oven with the door open, let it bake for twenty minutes, and serve it in the mould or tin in which it was cooked. Meringue Shells. — Prepare a Meringue mixture.

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