Meringues a LA Creme

Ingredients

• stiff foolscap paper bands
• 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. Cut stiff foolscap paper into 2-inch wide bands.

2. Using a tablespoon, gather nearly full of the batter and drop it onto the paper bands, shaping it like an egg.

3. Keep meringues about 2.5 inches apart on the paper.

4. Once all batter is used, sprinkle coarse sugar over the meringues and let it sit for 3 minutes.

5. Shake off the loose sugar and place the bands on a wooden board.

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

7. Carefully remove meringues from the paper and scoop out the white part with a dessert spoon.

8. Smooth the inside and place them on a baking sheet.

9. Return to the oven to dry without adding more color.