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Meringues with Cream

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Meringues with Cream

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Preheat your oven to 300°F (150°C).

  2. Prepare a baking tin lined with oiled foolscap paper.

  3. Fill a piping bag with the meringue mixture and pipe small round or oval portions onto the paper, about 1 inch apart.

  4. Dredge the meringues well with castor sugar.

  5. Bake for about 2 hours until they are pale fawn in color and perfectly crisp.

  6. Turn the meringues over, scoop out any soft portions, and let them dry in a warm place.

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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