Meringues filled with Coffee Cream. — (1) Whip the whites
of ten eggs together with lib. of caster sugar ; drop table-
spoonfuls of the mixture on sheets of paper, in portions the
shape and size of an egg, and sift over a little caster sugar ;
shake off the superfluous sugar, bake until a golden colour,
and remove the paper. Take out a little of the inside of
each Meringue with a small spoon, but be careful not to
spoil the sluipe, sift a little more caster sugar over, and dry
in a slack oven. Boil J pint of strong coffee and fib. of
caster sugar, and when it forms a syrup registering 38deg.
(see Syrups) take it off, and let it get cold ; then mix in the
syrup some well-beaten double cream, and fill the hollowed
Meringues with it, reversing one over the other. Pile
them on a dish covered with an ornamental paper or a
folded napkin.
(2) Whip the whites of six eggs till very firm together
with Mb- of caster sugar. Put the Meringue mixture in
a paper funnel, and squeeze it out on to five rounds of
paper, cut about 5 Mu. in diameter. Shape the Meringue
rings 4Mn. in diameter, sift a little caster sugar over each
ring, put them on baking-sheets, and bake till they are a
pale golden yellow. Cut a circular si ib out of a Genoa
cake, and cover it with orange flavoured icing ( see Icing),
then lay the five rings of Meringues on it. Boil f pint of
coffee and fl'3- of caster sugar to a syrup at 36deg. (see
Syrups), and when cold add lqt. of well-whipped double
cream✪ Meringues filled with Coffee Cream; fill the centre of the Meringues so that the cream
reaches at least 2in. above the ring, and serve, garnished
with piles of chopped orange jelly.
Meringues filled with Cream. — (1) Separate the whites
from the yolks of four eggs, put them in a basin with
4 r/.. of caster sugar, and beat to a stiff froth. Make a
baking-sheet hot, then rub it over with white wax ; take
the mixture up in table-spoonfuls, and lay them on the
waxed tin, giving them an egg shape, which is done by
leaving the impression of the spoon on them. Sift a small
quantity of caster sugar over each Meringue, and bake in
a slow oven, giving them a very faint yellow colour.
Whip about h pint of thick cream together with 2 or 3
table -spoonfuls of vanilla-flavoured sugar✪ Meringues filled with Cream to a stiff snow.
When the Meringues are taken out of the oven, scoop out
any soft part that may be inside, being careful not to
break them, and replace it with the whipped cream. Stick
the Meringues together in twos, arrange them tastefully
on a dish over which has been spread a folded napkin or
an ornamental dish-paper, and serve.
(2) Put the whites of twelve eggs into a bowl with a
pinch of salt, and whisk to a snow; add 111), of sifted
crushed loaf sugar and loz. of vanilla sugar or 1 teaspoon-
ful of any desired essence. Lay this mixture out with a
spoon in the shape of halves of eggs, putting them on
sheets of paper spread over a board about 1 4 in. thick, the
surface of the paper and board being well wetted. This is
done so that the Meringues shall receive no bottom heat.
Dust over with, caster sugar, and bake to a delicate fawn
colour in a moderate oven. Take out, let them stand for
two or three minutes, remove them from the paper, and
with a spoon press in the underneath soft part so as to
form a hollow. Put them, round side downwards, on a
Meringues — continued.
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Meringues filled with Coffee Cream. — (1) Whip the whites
of ten eggs together with lib. of caster sugar ; drop table-
spoonfuls of the mixture on sheets of paper, in portions the
shape and size of an egg, and sift over a little caster sugar ;
shake off the superfluous sugar, bake until a golden colour,
and remove the paper. Take out a little of the inside of
each Meringue with a small spoon, but be careful not to
spoil the sluipe, sift a little more caster sugar over, and dry
in a slack oven. Boil J pint of strong coffee and fib. of
caster sugar, and when it forms a syrup registering 38deg.
(see Syrups) take it off, and let it get cold ; then mix in the
syrup some well-beaten double cream, and fill the hollowed
Meringues with it, reversing one over the other. Pile
them on a dish covered with an ornamental paper or a
folded napkin.
(2) Whip the whites of six eggs till very firm together
with Mb- of caster sugar. Put the Meringue mixture in
a paper funnel, and squeeze it out on to five rounds of
paper, cut about 5 Mu. in diameter. Shape the Meringue
rings 4Mn. in diameter, sift a little caster sugar over each
ring, put them on baking-sheets, and bake till they are a
pale golden yellow. Cut a circular si ib out of a Genoa
cake, and cover it with orange flavoured icing ( see Icing),
then lay the five rings of Meringues on it. Boil f pint of
coffee and fl'3- of caster sugar to a syrup at 36deg. (see
Syrups), and when cold add lqt. of well-whipped double
cream; fill the centre of the Meringues so that the cream
reaches at least 2in. above the ring, and serve, garnished
with piles of chopped orange jelly.
Meringues filled with Cream. — (1) Separate the whites
from the yolks of four eggs, put them in a basin with
4 r/.. of caster sugar, and beat to a stiff froth. Make a
baking-sheet hot, then rub it over with white wax ; take
the mixture up in table-spoonfuls, and lay them on the
waxed tin, giving them an egg shape, which is done by
leaving the impression of the spoon on them. Sift a small
quantity of caster sugar over each Meringue, and bake in
a slow oven, giving them a very faint yellow colour.
Whip about h pint of thick cream together with 2 or 3
table -spoonfuls of vanilla-flavoured sugar to a stiff snow.
When the Meringues are taken out of the oven, scoop out
any soft part that may be inside, being careful not to
break them, and replace it with the whipped cream. Stick
the Meringues together in twos, arrange them tastefully
on a dish over which has been spread a folded napkin or
an ornamental dish-paper, and serve.
(2) Put the whites of twelve eggs into a bowl with a
pinch of salt, and whisk to a snow; add 111), of sifted
crushed loaf sugar and loz. of vanilla sugar or 1 teaspoon-
ful of any desired essence. Lay this mixture out with a
spoon in the shape of halves of eggs, putting them on
sheets of paper spread over a board about 1 4 in. thick, the
surface of the paper and board being well wetted. This is
done so that the Meringues shall receive no bottom heat.
Dust over with, caster sugar, and bake to a delicate fawn
colour in a moderate oven. Take out, let them stand for
two or three minutes, remove them from the paper, and
with a spoon press in the underneath soft part so as to
form a hollow. Put them, round side downwards, on a
Meringues — continued.