Swiss Meringue

Ingredients

• a gill of kirschwasser
• a gill of maraschino
• 1 qt. of vanilla cream
• lightly with powdered sugar

Method

1. 1

   Prepare a Meringue mixture and pipe it into three designs on a buttered and floured baking sheet.

2. 2

   Bake in a moderate oven for 25 minutes.

3. 3

   Whip the vanilla cream and mix in the kirschwasser and maraschino.

4. 4

   Layer the baked meringues, filling the hollows with cream, and top with a cone of meringue.

5. 5

   Decorate with remaining cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 521. The excerpt below is the record exactly as published.

Swiss Meringue. — Have ready a Meringue preparation ; slide a tube into a silk bag ; butter and flour a baking- sheet, make on it one design 8in. in diameter, another Meringues — continued. exactly the same shape, only Gin., and another of the same only 4in. Put the Meringue mixture into the bag, and press it out gently over and around the first design, making the paste fin. thick ; repeat the same for the second and third forms. Press some Meringue into the pan, making a little cone 4in. high, 2in. in diameter at the base, and tapering gradually to a point at the top. Sprinkle the whole lightly with powdered sugar, and place it in a very moderate oven to bake for twenty-five minutes. Take out and let it thoroughly cool for lialf-an-hour. Meanwhile whip lqt. of vanilla cream

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