Meringues

Ingredients

• One half pound sifted sugar
• the whites of six eggs

Method

1. 1

   Whip egg whites to a stiff froth, then stir in sugar lightly and quickly.

2. 2

   Prepare a board with cold water, cut paper strips, place spoonfuls of mixture on paper, sprinkle with sugar, and let stand for three minutes.

3. 3

   Bake in a moderate oven until pale brown, then scoop out centers and dry in the oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 128. The excerpt below is the record exactly as published.

One half pound sifted sugar, the whites of six eggs. Place the whites of eggs in a basin and whip them to a very stiff froth. Stir in them with a spoon the sugar, as lightly and quickly as possible, to prevent the sugar having time to melt. Have in readiness a small board about one inch and a half in thickness, wet it well with cold water. Cut some stout foolscap paper in strips about two inches in width, place them on the table, take small spoonfuls of the mixture and place them about an inch apart on the paper. This must be done as quickly as possible ; sprinkle over a little white sugar, and allow them to stand three minutes. Then place the strips of paper on the wetted board, and put the board in a moderate oven until the meringues

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