Genoeses with Cream Meringued

Butter and flour some tartlet molds, fill them with Genoese preparation (No. 3307) and cook in a slack oven; unmold as soon as done and when cold hollow out the centers. Fill the cakes with a St. Honore cream preparation (No. 49) flavored with orange; color it lightly with a little green; cover this with meringue (No. 140) laid on in beads pushed through a pocket; spread fine sugar over this and place in the oven to color the meringue.