Jelly with Meringue Topping
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Spread your preferred jelly in a dish.
Top and bake
Whip the egg whites until stiff peaks form.
Spread the whipped egg whites over the jelly.
Place in a 400°F (200°C) oven for a few moments until lightly browned.
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.
Explore the science
What each ingredient does
- Jelly
- Provides the sweet, fruity base layer that the meringue sits on.
- Egg whites
- Whipped into a foam that sets and lightly browns as the meringue topping.
The step that matters
Whipping the egg whites to stiff peaks. Egg white proteins trap air when beaten, forming a stable foam. If the whites are under-whipped or greasy, the foam will be weak and may collapse or fail to brown well in the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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