Home › The Waldorf Kitchen › Italian Meringues

Italian Meringues

Place a pound and a quarter of sugar in a boiler and boil to the blow degree and place the boiler in a large basin of cold water to set the sugar. Work the sugar against the side of the pan; when it is nearly transparent pour in the in the whites of four eggs, then the juice of one lemon and a liqueur glassful of liqueur and mix thoroughly. Have some strips of paper arranged on a board, place on them small quantities of the paste arranged in the shape of eggs and bake in the oven with the door open until they begin to color. Take them out and off the paper and they are ready for use. They require to be dried rather than baked; therefore the oven must not be hot enough to color a piece of paper. The paste previous to being made can be colored either brown or saffron with chocolate or a light-rose pink with a few drops of cochineal. In making these meringues more sugar is used than for the ordinary ones; therefore they do not require to be dredged with sugar before they are baked. They should be taken off the paper and pressed together or they can be scooped in the center and be filled with cream; they may also be covered with transparent ice by dipping them in it.