Ordinary Meringue

Ingredients

• the whites of eight eggs
• one lb. of powdered sugar

Method

1. 1

   Whisk the whites of eight eggs until they are as stiff as it is possible to make them.

2. 2

   Sprinkle them with one lb. of powdered sugar, and mix them with the latter carefully, that they may retain all their lightness.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 401. The excerpt below is the record exactly as published.

one lb. of powdered sugar and sixteen eggs. Mix the two; place the basin upon hot cinders or on the hob, and whisk its contents until they reach the ‘“ribbon’’ stage (see remarks below). Then add the selected aroma (vanilla sugar, orange rind, or liqueur, in the proportion of one tablespoonful of vanilla sugar or orange rind, and one liqueur-glass of liqueur, to the quantities given above), twelve oz. of sifted flour, and eight oz. of melted butter, the latter being carefully poured into the paste without allowing it to bubble. Mix these ingredients with the paste, raising the latter by means ~ of a spatula that it may not get heavy. Bake it in buttered and dredged moulds. Remarks.—A preparation of Biscuit or Génoise reaches the 702 GUIDE TO MODERN COOKERY 5B) “ribbon ’’ stage when it becomes thick, draws out in ribbon- form, and takes some time to level itself again when a spoon is pulled out of it. This state of the paste is also indicative of its lightness. 2377—ORDINARY GENOISE PASTE FOR CUTTING UP Quantities.—One lb. of sugar, twelve eggs, thirteen oz. of flour, eight oz. of butter, and the quantity of pelt thought sufficient. Proceed exactly as in the preceding recipe, in everything pertaining to the working of the paste. This paste is baked in buttered and dredged cases, in which it is spread in layers one and one-quarter inches thick, that it may rise to about one and three-quarter inches thick, while baking. 2378—LADY’S-FINGER BISCUIT PASTE Stir one lb. of sugar and sixteen egg-yolks in a basin until the preparation has whitened slightly and has reached the ribbon stage. Now add a tablespoonful of orange-flower water ; mix therewith twelve oz. of sifted flour, followed by sixteen egg-whites, whisked to a stiff froth. Take care to effect the mixture by raising and cutting the preparation with the spatula, that the former may be quite light. To Shape the Biscuits.—Put the paste, little by little, into a canvas piping-bag, fitted with a pipe of one-half inch bore. Close the bag; lay the biscuits on sheets of strong paper; sprinkle them with powdered sugar, and rid them of any super- fluous sugar by holding the sheets end upwards. Jerk a few drops of water upon the biscuits by means of a moistened brush in order to assist the beading of the sugar, and remember that a very moderate oven is the best for the effecting of this beading. 2379—SAVOY-BISCUIT PASTE Stir one lb. of sugar and fourteen egg-yolks in a basin until the preparation reaches the ribbon stage. Flavour with vanilla sugar; add six oz. of very dry, sifted flour mixed with six oz. of fecula, and finally mix therewith the fourteen egg-whites, which should be in a very stiff froth. Carefully set the preparation in buttered and fecula-dredged moulds, filling the latter only two-thirds full, and leaving the remaining third to be covered by the rising of the paste while baking. Bake in a regular, moderate oven. ENTREMETS 703 2380—PATE A BISCUIT MANQUE Stir one lb. of sugar with eighteen egg-yolks in a basin until the preparation is white and light. Add three table- spoonfuls of rum, thirteen oz. of sifted flour, and ten oz. of melted butter, carefully poured away. Mix, raising it with the spatula in so doing. Set the preparation in special buttered and dredged moulds, filling the latter only two-thirds full with it. Bake in a moderate oven. 2381—PUNCH BISCUIT PASTE Stir one lb. of sugar, twelve egg-yolks, and three eggs in a basin, until the whole becomes frothy. Aromatise with a bare tablespoonful of orange sugar, the same amount of lemon sugar, and three tablespoonfuls of best rum, and add twelve oz. of sifted flour, ten oz. of melted butter, and the whites of eight eggs whisked to a stiff froth. Mix with the usual precautions, that the paste may not be heavy. Bake the preparation in buttered moulds, in cases or in rings, according to the purpose it is intended for. Use a moderate oven. 2382—ORDINARY MERINGUE Whisk the whites of eight eggs

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