Name: Italian Meringues Garnished
Ingredients: whipped cream; small fresh fruit or preserves

Italian Meringues Garnished

Ingredients

whipped cream
small fresh fruit or preserves

Directions

Prepare the meringue paste as directed in the previous recipe.
Shape the meringue into the size of a pigeon's egg.
Once dry, scoop out a portion of the interior with a teaspoon to create a hollow.
Fill the hollow with whipped cream and small fresh fruit or preserves.
Close the meringues and allow them to harden without further heat exposure.

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.