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Meringues (Shape by dropping mixture)
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.
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.
These are shaping and finishing variations on the book's base meringue (Meringue Glacée) mixture, so the instructions assume you have already whipped whites and sugar to a stiff, glossy meringue. The details the original leaves out are the oven and the drying.
- The base mixtureMeringue Glacee is stiffly beaten egg whites with fine sugar folded in; the base proportions are given elsewhere in the book and are not repeated here. Beat to firm, glossy peaks that hold a piped ridge; underbeaten whites spread into puddles on the sheet.
- Oven heatThe book gives no temperature; meringues of this type are dried rather than baked. In a modern oven, roughly 200-250F for 45 to 60 minutes suits small drops, longer for mushroom caps, then leave them in the switched-off oven to finish drying. Higher heat tends to color them and may crack the shells.