Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-27
MAKING MRINGUEsI
SWEET NOTHINGs WITH SOME
TH1NH GOOD INSIDE.
Recipe for Making Calls for Twelve
Eggs to aPound Of
Sugar.
Written for The Evening Star.


There are feR mofH dainty samples OF
the confectioners art than meringue. When
properly made It is crisp yet smooth and
creamy morsel of susary snow. crumbling
at the lightest touch and dissolving into
sweet nothngness-with a little whipped
cream inside it.
The making of meringues does not involve
any difficulties; in fact, few dishes require
so little or so few ingredients to produce
such good results. The only art in connec-
ton with their manufacture lies in having
the oven at the propear temperature; they
really do not require actual baking-the
process may be called drying" If the
oven Is too hot they will color before they
nave had time to cook. through and will be
brown outside and sticky inside. If one is
careful there are few more simply prepared
da1nt1es than merngues.-@ -
Meringue Paste.
The paste which is the basis of all me-
rngues is prepared with, the whites of eggs
ana puiverized sugar. The usual proper
uons are twelve eggs to one pound OF
sugar. In making small quantities it is a
use1ui rule to take heaping tablespoonful
of sugar to each egg The white of one egg
is sufficient for three rather small mer-
lngues-that is to say six halves. Small
merlngues are easier to dry successfully
thiin large ones. First break the eggs care
fully, separate the whites from the yolks
taxing great care that none of the yellow
Is allowed to mix with the white; then add
a pinch of salt and beat until you have
nrm' smooth, white froth so stiff that it Will
drop from the beater when it is lifted
There is never any trouble about this if the
eggs and the dish are cold. 1t is a good
plan 10 leave the eggs lying in cold water
Tor time before commencing operations.
The bea ting should also be done in a cool
place. MIX the 1iobt
and do not beat too long once this is added
rave ready piece of board at least half
an men thick which will fit in the oven. and
on this lay strips of paper Then with a
forcing bag. or with a SPOON shane the
mixture On the bands.
Strawberry Meringues.
For strawberry or other berry meringues
make about four or five dozen meringues a
little larger than a 25-cent piece When
they are cold proceed as follows: Stand a
jam pot of suitable dimensions on the serv-
ing dish, build the meringues in a circle all
around it, attaching them by the edges to
each other with a little sugar and water
polled 10 a soft ball Set aside in a dry
pace for an hour or two to harden Then
remove the jam pot from the inside fill
the case thus formed with alternate LAYERS
Oh strawberries, Or ether berries and
whipped cream, sweetened. Decorate with
few fine berries, = ~:c
Mer1ngues- "a la sChantilly.
For meringuesga la GChantilIy make the
meringues into The shape and size of half
eggs or neat oYals. Any, little tip remain
ing may be smpethed AWAY with a knife
Allow the merinRues fb remain in a slightly
warm oven at least an hour, or until they
are dried throughout and assume a pale
golden tint. If they appear to be brown
ing too quickly leave the oven door open.
When they are cooked sufficiently remove
from the oven, lift them from the paper
with sharp edged knife, taking care no.
to break the top part. turn the papers over
put the meringtes again on the other side
bottom side upo5and let them stand on the
not plate or seme othsr warm place to dry
the under part.
At serving time fill each little case with
whipped cream5 sweetened and slightly
favored with vanilla. Sugar, fit the halves
together i'll pairs and ytJle. meringaes are
then complete. ,, ..
For children parties or for tea where
some special color, is desired a pretty eff
feet may be obtained by tying the meringues
round with narrow rIbbOnS-red and blue
for instance. These would be an appro-
pirate and dainty o,-sh for Fourth of July
luncheon or dinner Another pretty fancy
il to use the little meringues as cases in
which to serve ice cream or sherbet
For almond meringueS proceed as above
only adding some chopped almonds to the
mixture.
Make chocolate meringues as for the
meringues a la Chantilly. When cold dip
plain chocolate. - 'r.t
The housewife will find any of these rec
ipes a pleasant change from the heavy
winter desserts