Meringues with Cream

Ingredients

• twelve whites of eggs
• a pound of sifted sugar
• flavour with either essence of vanilla or lime juice
• lay some sheets of paper on a slab of wood
• fill the meringues with whipped cream
• a little powdered sugar

Method

1. 1

   Whip the egg whites until thick, then stir in the sugar and flavoring.

2. 2

   Drop spoonfuls onto paper and bake until golden.

3. 3

   Once done, scoop out the centers, dry in the oven, and fill with whipped cream before serving.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 35. The excerpt below is the record exactly as published.

Meringues with cream. Fried eel. Cut an eel into thick slices, and boil in marinade sauce (see 3rd of December); when cold, drain it, bread-crumb and dip into eggs beaten up with salt and pepper, fry the pieces of eel, and serve, covered with ravigote sauce (see 29th of May). Meringues with cream. Whip up twelve whites of eggs with an egg-whisk until a thick cream; stir in a pound of sifted sugar, flavour with either essence of vanilla or lime juice, lay some sheets of paper on a slab of wood, take a table-spoonful at a time of the whipped egg, drop on the paper in an oval shape, smooth the surface by drawing the spoon quickly over it, sprinkle with sifted sugar, and bake in a slow oven until a golden colour. When done take the meringues carefully off the paper, scoop out the centres with a spoon, place them in a sieve, and dry in the oven. Just before serving, fill the merin- gues with whipped cream, flavoured with either vanilla or lemon juice and a little powdered sugar

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