Meringue Flawn

Line a flawn ring with flawn paste (No. 135); raise the edges and leave to repose for half an hour. Make a frangipane cream (No. 44), well flavored with vanilla; as soon as cold fill the pie with it as far as the top, then push it into a hot oven; remove when baked, cool and cover the top with a thin coating of apricot marmalade (No. 3675); cover it all with meringue (No. 140). Smooth this with a knife and decorate with some more of it pushed through a cornet; bestrew the entire surface lightly with icing sugar, set it in a slack oven to color the meringue, then decorate through a cornet with currant jully (No. 3670), or apple jelly (No. 3668), placing it inside the decorations, representing round or oval rosettes.