Mirangles

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Whisk the egg whites to a solid froth.
  2. Add the rind of six lemons grated very fine and a spoonful of sifted sugar.
  3. Lay a wet sheet of paper on a tin.
  4. With a spoon, drop the mixture in little lumps separately upon the paper.
  5. Sift sugar over the lumps.
  6. Bake them in a moderately heated oven until they are of a nice colour.
  7. Put jam between two bottoms.
  8. Add them together.
  9. Lay them in a warm place or before the fire to dry.
Original Text
Mirangles. Take the whites of nine eggs, and whisk them to a solid froth; then add the rind of six lemons grated very fine and a spoonful of sifted sugar; after which lay a wet sheet of paper on a tin, and with a spoon drop the mixture in little lumps separately upon it, sift sugar over, and bake them in a moderately heated oven, observing they are of a nice colour. Then put raspberry, apricot, or any other kind of jam between two bottoms, add them together, and lay them in a warm place or before the fire to dry. [295]
Notes
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