Recipes > Desserts > Pannequets Meringués

Pannequets Meringués


  • 1/2 cup sifted flour
  • 1/2 cup cream
  • pinch of salt
  • 8 eggs
  • 1 1/2 tablespoonfuls sugar
  • 2 ounces finely pounded macaroons
  • 1 pint rich, sweet cream
  • 1/2 cup powdered sugar
  • bright jelly


Mix the flour with the cream and add the salt, 2 whole eggs, the yolks of 6, the sugar, macaroons and rich, sweet cream; mix all the ingredients well together and bake 1/2 hour before serving thin pancakes from this in an omelet pan; lay the pancakes on a round dish and spread over each a layer of cream the same as Beignets à la polonaise; put the cakes on top of one another; beat the 6 whites to a stiff froth, mix with the powdered sugar and spread this meringue all over the cakes; set dish in oven for a few minutes; put little bits of bright jelly on top and serve without sauce.


Print recipe/article only


Desserts and Salads (1920).

comments powered by Disqus