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Meringue Surprises

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Meringue Surprises

Ingredients

Directions

  1. Bake shallow pastry tarts in patty pans.

  2. Fill each tart with half a peach or apricot.

  3. Using a piping bag, cover the tarts with meringue, starting at the edge and building up to a tall point.

  4. Coat the meringue with hot fondant using a funnel.

  5. Once cold and dry, carefully remove the surprises from the marble slab with a knife.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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