Meringues with Puff Paste

Ingredients

• Roll puff paste quite thin
• put on half-inch rim
• spread with preserves or jam
• sprinkle with blanched and shredded almond
• shake over all powdered sugar

Method

1. 1

   Roll the puff paste thin, shape it round or in lengths of 8 inches by 5 inches wide.

2. 2

   Moisten edges with cold water, place on a sheet, prick with a fork, and bake until brown in a hot oven.

3. 3

   Cool, spread with preserves or jam, cover with meringue, sprinkle with almonds, and brown in a slow oven.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 101. The excerpt below is the record exactly as published.

Meringues with Puff Paste. Roll puff paste quite thin, and shape either round or in lengths eight inches long and five inches wide. Place on a sheet and moisten the edges with cold water, and put on half-inch rim. Prick several times with fork, and bake a nice brown in hot oven. Remove, cool and spread with preserves or jam. Cover with meringue, sprinkle with blanched and shredded almond, and shake over all powdered sugar

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