Recipes For Making Meringue Recipes

Meringues Recipe

1/2 pound (1 cup) of whites of eggs. 1 pound (2 cups) of fine granulated sugar. 1/4 teaspoonful of salt. 1/2 teaspoonful of vanilla extract.

The eggs should be fresh; add the salt, beat slowly at first - a confectioner's whisk is the best utensil for the purpose - then beat faster as they grow stiff, until they aie very stiff; then whisk in two tablespoonfuls of the sugar; add the same quantity of sugar twice more, whisking in the sugar thoroughly each time before more is added, then continue beating until the mixture can be cut clean with a knife. Then add the rest of a pound (one cup) of sugar and fold into the mass lightly and smoothly. Lightly tack a sheet of damp paper on to a board about one inch in thickness; with a spoon drop the mixture on to the paper, giving each spoonful an oval or egg shape. Dust these with granulated sugar, set into a cool oven, and let dry out rather than bake. At the last increase the heat, and let them take on a delicate brown color." When baked they can be lifted from the paper. Baking will require from three fourths an hour to a full hour. When baked remove the tacks and invert the paper; carefully take off the meringues, and take out the uncooked portion in the centre; lay, with the open centre up, on another board, and return to the oven to dry. When dry and cold fill the shells, nicely paired, with whipped cream, sweetened and flavored, or with cream or water ice, and press the two corresponding parts together. Serve at once. The meringues may be baked on a waxed baking-sheet. An extra half cup of sugar gives a drier meringue.

Mushroom Meringues Recipe

With pastry bag and plain tube shape the meringue mixture into rounds the size of mushroom caps, and in upright pieces, like thick mushroom stems. Dust the caps with grated cocoanut or powdered cinnamon. When baked and taken from the paper, fit the caps, whole hot, on the stems.

Meringues With Whipped Cream And Strawberries Recipe

These are more easily served when they are arranged on individual plates. Place two shells close together, side by side, and fill with the froth from thin cream, sweetened before beating. Garnish with strawberries. Or dilute a cup of thick cream with a cup of strawberry pulp and juice, add sugar to taste, beat very stiff with a whisk and use as a filling for the shells. Garnish with whole berries, or with chopped or halved pistachio nuts. The two halves may be fastened together with a little hot caramel, to simulate a half-opened clam shell, then fill with cream.