Reference > Farmer's Cookbook > PASTRY DESSERTS > Meringues Glacées, or Kisses
  Meringue III Nut Meringues  

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.

  Meringue III Nut Meringues  

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