Meringue

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Beat the whites of four fresh eggs till stiff with a tiny pinch of salt.
  2. Mix in lightly 9oz. to 10oz. of caster sugar.
  3. Have ready a clean baking tin, previously warmed, and rubbed over with white wax.
  4. Force the meringue out on this with a plain pipe and bag, pressing it out in a kind of snail-shell cone.
  5. Bake these cakes in an oven too slack to do more than crisp them.
  6. If preferred coloured, a drop of any colouring to taste may be added to the meringue; or, again, when shaped they may
Original Text · last edited 4 days ago
Meringue.—Beat the whites of four fresh eggs till stiff with a tiny pinch of salt, then mix in lightly 9oz. to 10oz. of caster sugar. Have ready a clean baking tin, previously warmed, and rubbed over with white wax, and force the meringue out on this with a plain pipe and bag, pressing it out in a kind of snail-shell cone, and bake these cakes in an oven too slack to do more than crisp them. If preferred coloured, a drop of any colouring to taste may be added to the meringue; or, again, when shaped they may
Notes
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