Meringues

Ingredients

• the whites of four eggs
• 1 table-spoonful of orange-flower water
• 4oz. of powdered white sugar
• 1 teaspoonful of moist sugar
• 1 pint of vanilla cream-ice
• 1 pint of whipped vanilla cream
• 1 pint of tinned peaches
• 2oz. of butter
• 2 table-spoonfuls of caster sugar

Method

1. 1

   Whisk the whites of four eggs with orange-flower water to a stiff froth.

2. 2

   Stir in powdered sugar carefully.

3. 3

   Drop small pieces on paper and bake in a hot oven until yellow.

4. 4

   Scoop out the moist part to create hollows.

5. 5

   Fill with raspberry jam or whipped cream.

6. 6

   For Meringue Pudding, mix cornflour with water, add boiling milk, sweeten, and cook.

7. 7

   Add butter and yolks of eggs.

8. 8

   Pour over peaches in a pie-dish and bake.

9. 9

   Top with beaten egg whites and sugar, bake again briefly.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 519. The excerpt below is the record exactly as published.

Meringues smooth and round. Bake them in a cool oven ; as soon as they colour, take them out, and put two bottoms together so as to enclose the jelly. Lay them gently on a sieve, and put them in a cool oven till each two that have been placed together adhere to one another. (2) Whisk the whites of four eggs in an earthenware bowl together with 1 table-spoonful of orange-flower water to a stiff froth, then stir in very carefully 4oz. of powdered white sugar, and drop small pieces of this mixture on a sheet of white paper. Let each drop be about the size of and as high as a ratafia, and as little flattened as possible. Lay the paper with the drops on a piece of wood about lin. thick, and put it into a hot oven. As soon as the kisses begin to turn yellow, take them out of the oven very carefully, for they are very fragile, loosen them from the paper with a knife, then with a small spoon scoop out the moist part at the bottom, making a little hollow, and laying them on the paper hollow side up. Put them again on the wood into the oven, and let them remain only long enough to dry. If they are to be kept, lay them in boxes, and keep them in a very dry and rather warm place. If they are to be sent at once to table, fill the hollows with a little raspberry jam or whipped cream, lay them in couples on a dish, and serve. Meringues Panachees. — Prepare six Meringue shells, divide evenly into them 1 pint of vanilla cream-ice. Slide a fancy tube into a pastry-bag, and pour into it 1 pint of whipped vanilla cream. Press half of it into six other Meringue shells, and join them to the six containing the cream. Lay them on six cold plates, decorate the - joints with more of the cream, and send to table at once. Meringue Pudding. — Put 3 table-spoonfuls of cornflour into a basin, blend it till smooth with a small quantity of water, then mix in gradually lqt. of boiling milk ; sweeten Fig. 1161. Meringue PunDiNG. with 2 table-spoonfuls of caster sugar, and turn it into a saucepan. Stir the cornflour over the fire with a wooden spoon, and boil for five minutes ; then move it to the side, and stir in 2oz. of butter broken into small pieces. When For details respecting Culinary Processes, Utensils, Sauces, <ic., referred to, see under ti.eir special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 935 Meringues — continued . the butter has dissolved, put in, one at a time, the yolks of four eggs, and beat them well. Butter a round pie-dish, put in 1 pint of tinned peaches, and pour the cornflour over them. Place the pudding in a brisk oven, and bake for about twenty-five minutes. Beat the whites of the eggs to a stiff froth together with 2 heaped table-spoon- fuls of caster sugar. When the pudding is cooked, spread over the egg mixture, raising to a point in the centre (see Fig. 1161), and put it back into the oven for three or four minutes to set the Meringue. When cooked, take the pudding out of the oven and set it away until quite cold. Then decorate it with candied fruits and angelic i, serve on a flat plate, and surround it with a coloured paper frill. Meringues in Pyramid. — Put 8oz. of caster sugar into a basin, and mix in 2 table-spoonfuls of water and loz. of gum arabic, stirring well until dissolved. Put the basin over a slow fire and continue to stir until the mixture has the appearance of glue. Rub over the outside of a tin mould with butter to prevent the candy sticking, put it upside-down firmly on a dish or board, and commencing from tbe bottom put a row of Meringues round it, sticking them well together with the hot prepared sugar; and when this row is cold and quite firm, continue in the same way until the pyramid is formed. When done, take out the mould, fill the centre with whipped cream or fruit, and serve. Meringues with Rice. — Put 1 teacupful of rice into a saucepan, pour over 1 breakfast-cupful of milk, and simmer gently at the side of the fire until the rice is quite soft. Add the well-beaten yolks of three eggs, and stir in 1 teaspoonful of moist sugar

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