Meringue with Spun Sugar, a la Ruth Williams

Ingredients

• Whites of three eggs
• three-quarters pound powdered sugar
• Four eggs
• six tablespoons dissolved Cox’s gelatine
• half cup sugar
• juice and rind of a lemon

Method

1. 1

   Beat the whites of eggs very stiff.

2. 2

   Sift the powdered sugar and add it gradually while beating slowly with a whisk.

3. 3

   Shape on a buttered paper and bake slowly for 15-25 minutes.

4. 4

   For the filling, stir sugar and yolks to a souffle, add lemon juice and rind.

5. 5

   Cook in a double boiler until thickened, then add gelatine, stir on ice until cold, then fold in the beaten egg whites.

6. 6

   Fill the meringues and decorate with whipped cream and spun sugar.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 537. The excerpt below is the record exactly as published.

Meringue with Spun Sugar, a la Ruth Williams Meringue au Sucre file, a la Ruth Williams Whites of three eggs, three-quarters pound powdered sugar. Beat the whites of eggs very stiff. Sift the powdered sugar and add it gradually — beating it slowly with a whisk. Put on a buttered paper on a board in the shape of a large half egg, put in oven and bake slowly from fifteen to twenty-five minutes — leaving the oven door open. When taken from the oven they must at once be lifted with a thin knife and scooped out from underneath; 368 THE SWEDISH, FRENCH, leave on a plate on top of oven to dry. The mixture that is scooped out can also be made into meringues. Fill. Filling. Four eggs, six tablespoons dissolved Cox’s gelatine, half cup sugar, juice and rind of a lemon

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