Small Fancy Meringues a la Ch. C. Delmonico

Ingredients

• Put into a sugar-pan one pound of granulated sugar
• half a pint of cold water
• beat the whites of five eggs

Method

1. 1

   Put one pound of granulated sugar with half a pint of cold water on the hot stove.

2. 2

   When the sugar comes to a boil, dip fingers into ice-water and pass them around the inside of the pan.

3. 3

   Let boil for five minutes.

4. 4

   Beat the whites of five eggs until firm, and while beating, have an assistant pour the prepared sugar into the egg-froth.

5. 5

   Mix gently for five minutes, adding a teaspoonful of vanilla flavoring.

6. 6

   Pipe onto a baking-sheet and bake in a very slow oven for fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 303. The excerpt below is the record exactly as published.

Small Fancy Meringues a la Ch. C. Delmonico.— Put into a sugar-pan one pound of granulated sugar with half a pint of cold water, and place on the hot stove. Have two quarts of ice-water in a vessel, and when the sugar comes to a boil, dip the fingers of the right hand into the ice-water and pass them quickly around the inside of the pan, and let boil for five minutes. Dip a wooden stick, similar to a pen-holder, in the ice-water, then quickly into the boiling sugar, and again in the ice-water, lifting up the stick to feel the sugar that adheres. Should it not be suffi- ciently consistent to form into a ball, let boil a little longer; then try once more; and should it be a proper thickness, remove from the fire and set it on the corner of the stove, so that it no longer boils. While the sugar is cooking, beat the whites of five eggs

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