How to Dress Meringues

Prepare a meringue paste as in No. 140. Pour the preparation into a pocket furnished with a socket and push it into rounds on to white paper bands; dust them over with fine sugar and press down the middle lightly, so as to efface the tip, formed by the socket, then range these paper bands on top of some wet boards. Cook the meringues on these boards in a very slack oven, leaving them in for fifty minutes; they must be of a fine golden color and well-dried; after taking them from the oven, detach them carefully from the paper, and remove all the soft parts from the insides, using a teaspoon for this purpose, then lay them immediately on a raised edged tin sheet, one beside the other, the hollow part uppermost, and keep them in a warm heater for twelve hours.