Meringue III

Meringue III

Ingredients:
7/8 cup powdered sugar
2 tablespoons lemon juice

Directions:
Put whites of eggs and sugar in bowl, beat mixture until stiff enough to hold its shape, add
lemon
juice drop by drop, continuing the beating. It will take thirty minutes to beat mixture
Chapter XXIX − PASTRY DESSERTS 555
The 1918 Fanny Farmer Cookbook
sufficiently
stiff to hold its shape, but when baked it makes a most delicious meringue.
27
Meringues Glacées, or Kisses
Whites 4 eggs
11/4 cups powdered
sugar or
1/2 teaspoon
vanilla
1 cup fine granulated
Beat whites until stiff, add gradually two−thirds of sugar, and continue beating until mixture
will
hold its shape; fold in remaining sugar, and add flavoring. Shape with a spoon or pastry bag
and
tube on wet board covered with letter paper. Bake thirty minutes in very slow oven, remove
from paper, and put together in pairs, or if intending to fill with whipped cream or ice cream
remove soft part with spoon and place meringues in oven to dry.
28
Nut Meringues
To Meringue Glaceé mixture add chopped nut meat; almonds, English walnuts, or hickory
nuts
are preferred Shape by dropping mixture from tip of spoon in small piles one−half inch apart,
or
by using pastry bag and tube. Sprinkle with nut meat, and bake.
29
Meringues (Mushrooms)
Shape Meringue Glacée mixture in rounds the size of mushroom caps, using pastry bag and
tube; sprinkle with grated chocolate. Shape stems like mushroom stems. Bake, remove from
paper, and place caps on stems.
30
Meringues Panachées
Fill Meringues Glacées with ice cream, or ice cream and water ice. Garnish with whipped
cream
forced through pastry bag and tube, and candied cherries.