Meringues with Vanilla Cream

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

whites of four fresh eggs ↝ Egg, white only, raw [Eggs and omelets]
a tiny pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
half a pound of castor sugar ↝ Sugars, granulated [Sweets]
a piece of white wax

Instructions (4)

Put the whites of four fresh eggs into a clean bowl or stewpan with a tiny pinch of salt, and whip them till quite stiff.
mix in quickly half a pound of castor sugar with a wooden spoon.
The mixture must be only lightly worked after the sugar is added.
Warm a baking tin, and rub it over with a piece of white wax, and then put the mixture out on the tin with a bag and plain pipe, in quantity about the

Original Text

Meringues with Vanilla Cream.
(Meringues à la Crème Vanille.)
Put the whites of four fresh eggs into a clean bowl or stewpan with a tiny pinch of salt, and whip them till quite stiff; mix in quickly half a pound of castor sugar with a wooden spoon. The mixture must be only lightly worked after the sugar is added. Warm a baking tin, and rub it over with a piece of white wax, and then put the mixture out on the tin with a bag and plain pipe, in quantity about the

Notes

—