Meringues

Ingredients

• of sugar
• whites of the eggs used
• the set of the sugar with a dessert-spoon
• white writing paper
• the paper on which the shapes are a baking tin
• heat a knife in hot water

Method

1. 1

   Put the castor sugar on a wire sieve and sift through onto a paper.

2. 2

   Put some of the sugar into a copper stewpan and whip the whites of the eggs gently until quite firm with it.

3. 3

   When firm enough to bear an egg laid on it, take it out of the copper stewpan with a tablespoon and place it in rows on white writing paper.

4. 4

   Cast sugar over.

5. 5

   Place the paper on a baking tin.

6. 6

   The oven must be rather hot and the door must be kept open.

7. 7

   Bake until firm and of pale colour.

8. 8

   Take out, cut the meringues off the paper, and fill with whipped vanilla-flavoured cream properly sweetened.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 20. The excerpt below is the record exactly as published.

whites of the igs used gently until quite firm with it ; put in the s3t of the sugar with a dessert-spoon very lightly. Ihen firm enough to bear an egg laid on it take it tt of the copper stewpan with a table-spoon and aice it in rows on white writing paper. Cast sugar over. Place the paper on which the shapes are a baking tin. The oven must be rather hot and door must be kept open. Bake until firm and of I'oale colour. Take out, heat a knife in hot water d cut the meringues off the paper they are baked ; take out some of the soft inside and fill with lipped vanilla-flavoured cream properly sweetened, im two cases together, letting the cream bulge out tthe sides. Apricot Cream. F^or Ten Persons. — | oz. of isinglass ; mitter almonds ; 6 ozs. of apricot jam ; mt of cream ; 2 eggs ; 2 oz. of sugar

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