GROSSE-MERINGUE WITH PISTACHIOS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
6.0 wreaths
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (14)
  1. Prepare the meringue as directed in (No. 1298).
  2. Cut six circular pieces of writing-paper to the size of a dinner-plate.
  3. Cover each of these with a kind of wreath formed with the meringue-paste.
  4. Draw a rather thick circle, about five inches in diameter, round the inner part of one of the pieces of paste.
  5. With a dessert-spoon, mould the paste in the form of very small elongated ovals.
  6. Place these crosswise, closely to each other, upon the circle already mentioned, thus forming a kind of wreath.
  7. Fill the remaining five papers in the same way.
  8. After the meringues have been well covered with sifted sugar, shake off the loose sugar.
  9. Place them on square pieces of board and bake them of a very light colour.
  10. When done, turn the wreaths of meringue upside down upon plates.
  11. Shake some sifted sugar over the unbaked part and set them to dry in a very slow oven.
  12. Just before sending to table, pile the wreaths or rings of meringue one upon another, with a layer of apricot-jam spread in between each.
  13. Fill the centre with whipped cream flavoured with a glass of liqueur.
  14. Serve.
Original Text
GROSSE-MERINGUE WITH PISTACHIOS. PREPARE the meringue as directed in (No. 1298); then cut six circular pieces of writing-paper to the size of a dinner-plate, and proceed to cover each of these with a kind of wreath formed with the meringue-paste. This is effected in the following manner:—First, draw a rather thick circle, about five inches in diameter, round the inner part of one of the pieces of paste above alluded to; then with a dessert-spoon mould the paste in the form of very small elongated ovals, and place these crosswise, closely to each other, upon the circle already mentioned, thus forming a kind of wreath: fill the remaining five papers in the same way, and then, after the meringues have been well covered with sifted sugar, shake off the loose sugar, place them on square pieces of board, and bake them of a very light colour. When done, turn the wreaths of meringue upside down upon plates, shake some sifted sugar over the unbaked part, and set them to dry in a very slow oven. Just before sending to table, pile the wreaths or rings of meringue one upon another, with a layer of apricot-jam spread in between each; fill the centre with whipped cream flavoured with a glass of liqueur, and serve.
Notes
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