Small Meringues
From Foods, their selection and preparation, 1935
Variations include adding nuts or using different flavorings.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 306. The excerpt below is the record exactly as published.
small meringues,” "kisses,” or "macaroons”; they include also meringue glaces, meringue shells, and tortes for holding ice creams, fruits, and cream or custard fillings. Basic Proportions. Basic proportions for the crisp or hard meringues are these: to each egg white, 5 cup sugar, a few grains salt, and Yg- teaspoon cream of tartar. The salt is needed for flavor and it also increases the volume of the beaten white. Cream of tar¬ tar (acid) increases the stability of the meringue and makes the egg white coagulate more quickly in the oven. (See angel-food cakes on page 107.) Flavoring may be added to meringues, as desired, about 5 teaspoon vanilla or other extract to each egg white. Many additions are used to give variety. Method of Mixing. To give best results, egg whites for any kind of meringue should be at high room temperature before beating — 82° to 86° F. is optimum. The whites are beaten until frothy and the salt and cream of tartar sprinkled over them. The beating is continued and the sugar added gradually during the beating. The flavoring is put in with the last of the sugar. The various addi¬ tions are carefully folded in last. The meringue is shaped with a spoon or pastry bag into the desired size and shape, usually on a baking sheet covered with un- [332] glazed paper. Meringues are baked at from 225° to 325° F. from 15 minutes to an hour or longer until very delicately browned and dry on the surface. (The very low tempera¬ tures require the long baking times.) These differences in temperature and time of baking vary with the size of the meringue and the additions to the essential ingredients. Small Meringues. Small meringues, some¬ times called "meringue kisses" or "mac¬ aroons," are made by dropping the meringue by teaspoonfuls onto a baking sheet covered with brown paper. Bake at 275° F. for 15 to 30 minutes. There are many variations of these small meringues. Coconut Kisses. Shredded coconut is added to the basic meringue
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