Meringue Cases

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Put the whites of four fresh eggs into a clean bowl with a tiny pinch of salt, and whip them till quite stiff.
  2. Mix in quickly half a pound of castor sugar with a wooden spoon.
  3. The mixture must be lightly worked after the sugar is added.
  4. Warm a baking-tin, and rub it over with a piece of white wax, and when cool put the mixture out on to the tin with a forcing bag and a plain pipe in quantity about the size of a crown piece.
  5. Dredge them over with Marshall's Icing Sugar, and put into a very moderately-heated oven for two or three hours, letting them bake a nice fawn colour.
  6. When they are dry remove them from the tin, and when cold use for ices or creams.
Original Text
Meringue Cases Put the whites of four fresh eggs into a clean bowl 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 lightly worked after the sugar is added. Warm a baking-tin, and rub it over with a piece of white wax, and when cool put the mixture out on to the tin with a forcing bag and a plain pipe in quantity about the size of a crown piece. Dredge them over with Marshall's Icing Sugar, and put into a very moderately-heated oven for two or three hours, letting them bake a nice fawn colour; when they are dry remove them from the tin, and when cold use for ices or creams.
Notes
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