Meringues

Ingredients

• Take ^lb. sifted sugar
• 6 whites of eggs

Method

1. 1

   Whisk the whites until they are quite stiff, then mix in the sugar lightly.

2. 2

   Cut several bands of white paper, 2in. wide, and put on wood well seasoned; then put spoonfuls of the mixture, the size of an egg, a little apart, on the bands of the paper; dust the top with sifted sugar, and put the boards into a cool oven till the meringues dry and harden on the top.

3. 3

   Then take them carefully off the board, scoop out the insides, and put back into oven to harden.

4. 4

   Fill each half, when cool, with whipped cream, flavoured with vanilla essence; join two together and serve.

5. 5

   Secret of a meringue is to dry, not to bake.

Nutrition per serving

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 62. The excerpt below is the record exactly as published.

Meringues. Take ^lb. sifted sugar, 6 whites of eggs

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