The 1918 Fanny Farmer Cookbook

sufficiently

stiff to hold its shape, but when baked it makes a most delicious meringue.

Meringues Glacées, or Kisses

Whites 4 eggs

1/4 cups powdered

sugar or

/2 teaspoon

vanilla

cup fine granulated

Beat whites until stiff, add gradually two−thirds of sugar, and continue beating until mixture

hold its shape; fold in remaining sugar, and add flavoring. Shape with a spoon or pastry bag

will

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.

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,

by using pastry bag and tube. Sprinkle with nut meat, and bake.

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.

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.

Chapter XXIX − PASTRY DESSERTS

556