1298. MERINGUES.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

One pound of sifted sugar
twelve whites of egg
some rather coarse sifted sugar
some double cream
a little pounded sugar
any kind of liqueur
a few drops of orange-flower water
some pounded vanilla

Optional additions

DRIED cherries
sultana-raisins
currants
any kind of candied peel
pistachios or Spanish nuts
pistachios or Spanish nuts
any kind of essence

Instructions (5)

Whip the whites in an egg-bowl, until they present the appearance of a perfectly white, smooth, substantial froth, resembling snow; then substitute a spoon for the whisk, and proceed to mix in the whole of the sugar lightly; carefully avoid working the batter too much, for fear of rendering it soft, as in that case it becomes difficult to mould the meringues; they can never be so gracefully shaped as when it is kept firm.
Next, cut some stiff foolscap paper into bands about two inches wide; then take a table-spoon, and lather it nearly full at the batter, by working it up at the side of the bowl in the form of an egg, and drop this slopingly upon one of the bands of paper, at the same time drawing the edge of the spoon sharply round the outer base of the meringue, so as to give to it a smooth and rounded appearance, in order that it may exactly resemble an egg.
Proceed in this manner until the band is full, keeping the meringues about two inches and a half apart from each other on the paper; as each band is filled, place them close beside each other on the slab or table, and when all the batter is used up, shake some rather coarse sifted sugar all over them, and allow it to remain for about three minutes; then take hold of one the bands at each end, shake off the loose sugar, and place the band of meringues on the board or slab on with the other bands, which when placed carefully on the boards closely side by side, must be put in the oven (at very moderate heat) and baked of a light-fawn colour.
When done, each piece of meringue must be carefully removed from off the paper, the white part of the inside scooped out with a dessert-spoon, and then nicely smoothed over; after this, they must be placed in neat order on a baking-sheet, and put back again in the oven to dry, taking particular care that they do not acquire any more colour.
When about to send the meringues to table, whip some double cream, season it with a little pounded sugar, and either a glass of any kind of liqueur, a few drops of orange-flower water, or some pounded vanilla; garnish each piece with a spoonful of this cream, join two together, dish them up in a pyramidal form on a napkin, and serve.

Original Text

1298. MERINGUES.
DRIED cherries, sultana-raisins, currants, any kind of candied peel, pistachios or Spanish nuts, may be added. The cakes may also be flavoured with any kind of essence or liqueur.
INGREDIENTS required:—One pound of sifted sugar, and twelve whites of egg.
Whip the whites in an egg-bowl, until they present the appearance of a perfectly white, smooth, substantial froth, resembling snow; then substitute a spoon for the whisk, and proceed to mix in the whole of the sugar lightly; carefully avoid working the batter too much, for fear of rendering it soft, as in that case it becomes difficult to mould the meringues; they can never be so gracefully shaped as when it is kept firm. Next, cut some stiff foolscap paper into bands about two inches wide; then take a table-spoon, and lather it nearly full at the batter, by working it up at the side of the bowl in the form of an egg, and drop this slopingly upon one of the bands of paper, at the same time drawing the edge of the spoon sharply round the outer base of the meringue, so as to give to it a smooth and rounded appearance, in order that it may exactly resemble an egg. Proceed in this manner until the band is full, keeping the meringues about two inches and a half apart from each other on the paper; as each band is filled, place them close beside each other on the slab or table, and when all the batter is used up, shake some rather coarse sifted sugar all over them, and allow it to remain for about three minutes; then take hold of one the bands at each end, shake off the loose sugar, and place the band of meringues on the board or slab on with the other bands, which when placed carefully on the boards closely side by side, must be put in the oven (at very moderate heat) and baked of a light-fawn colour. When done, each piece of meringue must be carefully removed from off the paper, the white part of the inside scooped out with a dessert-spoon, and then nicely smoothed over; after this, they must be placed in neat order on a baking-sheet, and put back again in the oven to dry, taking particular care that they do not acquire any more colour.
When about to send the meringues to table, whip some double cream, season it with a little pounded sugar, and either a glass of any kind of liqueur, a few drops of orange-flower water, or some pounded vanilla; garnish each piece with a spoonful of this cream, join two together, dish them up in a pyramidal form on a napkin, and serve.

Notes

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