Meringues filled with Cream

Ingredients

• the whites from four eggs
• 4 r/.. of caster sugar
• about h pint of thick cream
• 2 or 3 table -spoonfuls of vanilla-flavoured sugar

Method

1. 1

   Beat egg whites with sugar to stiff froth.

2. 2

   Shape on a hot baking sheet, bake until faintly yellow.

3. 3

   Whip cream, scoop out soft parts of meringues, fill with cream, stick together, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 518. The excerpt below is the record exactly as published.

Meringues filled with Cream. — (1) Separate the whites from the yolks of four eggs, put them in a basin with 4 r/.. of caster sugar, and beat to a stiff froth. Make a baking-sheet hot, then rub it over with white wax ; take the mixture up in table-spoonfuls, and lay them on the waxed tin, giving them an egg shape, which is done by leaving the impression of the spoon on them. Sift a small quantity of caster sugar over each Meringue, and bake in a slow oven, giving them a very faint yellow colour. Whip about h pint of thick cream together with 2 or 3 table -spoonfuls of vanilla-flavoured sugar

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