Rose Meringues

Ingredients

• 1 pound of granulated sugar
• 6 whites of eggs
• flavor with rose extract

Method

1. 1

   Make the meringue paste according to the preceding directions, color it pink, and drop pieces on greased baking pans.

2. 2

   Bake slowly without color until right.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 126. The excerpt below is the record exactly as published.

1 pound of granulated sugar. 6 whites of eggs. Flavoring?- extract. 3 drops of acetic acid, or a pinch of tartaric, or a little lemon juice. Put half the whites in a bowl without beating, and all the sugar with them 120 SAN FRANCISCO HOIEL GAZETTES and beat together with a wooden spoon or paddle. It may save half the labor and insures success to have all the uten- sils and ingredients quite cold to begin with. It quickens the process if the beating can be done with two paddles, using both hands as regular woi'kmen do. The bowl should be a deep one holding two quarts. The sugar and e^^ at first are as stiff as dough. Beat rapidly and constantly for about 15 minutes, when it should be white and rather firm cake icing. Now add the remaining 3 whites of e^gs, one at a time, and beat a few minutes be- tween each one, but before the last one is added put in the acid and the flavor- ings The whole time of beating is about 25 minutes. An essential point is to beat the icing after the addition of each w^hite until it will again draw up in peaks after the paddle is lifted from it, except the last white which should not be beaten much as it formR the gloss and smooth- ness on the meringues when they are baked. Have ready some strips of writing paper two inches wide and pieces of boards (not pine) to bake the meringues on. Place spoonfuls egg-shaped on the strips of paper, not too close, smooth them with a knife, place the strips on the boards and dry-bake them with the oven door partly open. They need to bake nearly or quite half an hour. They can be lifted off the paper when cold. The boards prevent a cruet forming on the bottom and the Boft remainder inside can be scooped out. Fill the meringues with whipped cream sweetened and flavored, or with wine jelly, and either place two together siJe by side with melted candy' or icing, like an open walnut shell, and pile whipped cream or chopped jelly upon them. These meringues likewise look well singly as cups filled with brtght jellies of different colors and with ice creams . togetlier with wdiipped cream, sweetened and flavored, inside, cost of filling 10 cents; 30 cents for 15, or two cent? each on an average. But the time and labor are more than the material. Cost of material — 20 cents for 30 sin- gle meringues or "kisses." Place two 461— Rose Meringues. Having made the meringue paste ac» cording to the preceding directions, color it, or a part of it a delicate pink and fla^ vor with rose extrac

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