Meringues a LA Creme

Ingredients

• stiff foolscap paper bands, about 2 inches wide
• coarse sugar

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Gather nearly a tablespoon of meringue batter and drop it onto a band of paper, shaping it like an egg.

2. Keep meringues about 2.5 inches apart on the paper and fill the band.

3. Sprinkle coarse sugar over the meringues and let it sit for 3 minutes.

4. Shake off the loose sugar and place the band of meringues on a wooden board.

5. Bake in a preheated oven at 350°F (175°C) until light fawn in color.

6. Carefully remove each meringue from the paper, scoop out the inside, and smooth it over.

7. Arrange them on a baking sheet and return to the oven to dry without browning.