Meringues

Ingredients

• the whites of seven eggs
• half a pound of sugar

Method

1. 1

   Put the whites of seven eggs into a bowl, and whip them as stiffly as possible.

2. 2

   Add half a pound of sugar, mix well, and with a spoon set portions of the mixture at intervals on sheets of buttered paper.

3. 3

   Each piece should be the size and shape of an egg.

4. 4

   Dredge some pounded sugar over them, and put them in the oven upon a baking-sheet.

5. 5

   As soon as they assume a pale yellow tint, remove them from the oven, detach them from the paper, and cut them in halves with a very sharp knife.

6. 6

   Scoop out the inside with a spoon as carefully as you can, and return them to a moderate oven to dry.

7. 7

   After that, you can fill the pieces with any nicely flavoured whipped cream, join the halves together with white of egg cement, and serve piled up upon a napkin.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 218. The excerpt below is the record exactly as published.

Meringues. Put the whites of seven eggs into a bowl, and whip them as stiffly as possible, add half a pound of sugar

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