Recipes > Desserts > Meringues > D'Artois Meringues

D'Artois Meringues


  • 1/2 pound puff paste
  • pineapple marmalade
  • meringue
  • blanched almonds
  • sugar


Prepare the puff paste, roll out and fold over 10 times; line a large pie plate with it, spread over a thick layer of pineapple marmalade and bake in a medium hot oven; when done draw it to front of oven and spread over a thick meringue; cut the pie into pieces, move them a little apart, lay on each one a few strips of blanched almonds, dust over some sugar and set for 15 minutes into a cool oven to dry.


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Desserts and Salads (1920).

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