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Classic
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page 136
DRY MERINGUES, IN THE FORM OF EGGS.
Take two whites of eggs and twelve ounces of sugar; separate the white from the
yolk very carefully; put the whites into a pan, which must be quite free from
grease; whisk them to a very strong froth, so as it will support an egg, or even
a greater weight; have the sugar pounded and sifted through a lawn sieve, and
mix it as lightly as possible; spread some pieces of board about an inch thick,
with a table or dressing-spoon, drop them on the paper about two inches asunder;
dust them with fine-powdered loaf-sugar, blow off all that does not adhere, and
put them into a cool oven to bake until they are a nice, light brown; if the
oven should be too warm, when the surface gets dry or hardened, cover them with
paper. As soon as they are done, take them off with a knife, press the inside or
soft part down, with the top or the back of a spoon, place them on sieves, and
put them into the stove to dry; when they are required to be served, fill them
with any kind of preserved fruit, or cream; if it is rather acid, the better,
and put two together. The quality of the meringues will depend on the eggs being
well whipped to a very strong froth, and also to the quantity of sugar,--for if
there is not enough, they will eat tough.
KISSES.
Twelve ounces of sugar pounded very fine, and passed through a silk sieve, the
white of six eggs
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Classic
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