Home › Meringues and Macaroons › Meringues and Macaroons

Meringues and Macaroons

MIXTURES of white of egg and sugar, with or without chopped nuts, when baked in the oven, are a cross between cakes and candies. To secure the best results, materials should be carefully combined and slowly baked. Almonds shelled, blanched, and finely ground are the chief ingredient of almond paste. This can be made at home, or can be purchased ready for use in one pound, five pound, and larger packages, at about the same cost. It is the basis of a large variety of macaroons, and is also used for marzipan fruits, flowers, and vegetables.

Meringues or Kisses White 4 eggs 1 cup fine granulated sugar 1/2 teaspoon vanilla Beat whites of eggs until stiff and add, a spoonful at a time, two thirds cup sugar, beating vigorously between each addition, and continue to beat until mixture will hold its shape. Carefully cut and fold in vanilla and remaining sugar. Drop from tip of spoon, or force through pastry bag and tube on tin sheet or wet board covered with a sheet of paper. Bake thirty minutes in a very slow oven, not allowing them to change color until the last few minutes, when they should become a very delicate brown. Remove from oven, invert paper and kisses, and wet paper with a damp cloth, when kisses may be easily removed.

French Meringues 2 cups sugar 2/3 cup water Whites 5 eggs 1 teaspoon vanilla Put sugar and water in saucepan, stir until dissolved, and boil to 242 degrees F., or until a firm ball is formed when tried in cold water. When syrup is ready, beat whites of eggs until stiff, and add syrup slowly, continuing the beating. Set dish containing mixture in saucepan of cold water, add vanilla, and fold over and over for five minutes. Cover and let stand for fifteen minutes. Shape with a spoon or pastry bag and tube on a buttered sheet dredged with cornstarch. Sprinkle with pink or yellow sugar, and bake thirty minutes in so slow an oven that the sugar does not discolor. Hearts, wreaths, stars, and roses are attractive shapes.