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Meringues or Kisses


  • 1/2 pound of pulverized sugar
  • 6 whites of eggs


Put the pulverized sugar in a plate, beat the whites to a stiff froth, then have somebody to sprinkle the sugar into the eggs, and while you are still beating, which must be done in two seconds; stop beating and mix gently with a spoon, not by stirring but by turning the whole upside down several times. If it is stirred too much, it may turn too liquid. Put the mixture in the pastry-bag, with tin tube No. 2 at the end of it; spread the mixture on paper in a baking-pan, in oblong cakes about three inches long; dust them with pulverized sugar, and put in an oven at from 220 deg. to 230 deg. Fahr. It requires some time to dry them, about one hour. As soon as taken from the oven, place one in your left hand, the top downward; press gently on the under side which is up, with the first finger of the right hand, so as to make a hollow; put in that hollow twice as much cream as is necessary to fill it; place another cake prepared alike over the cream; so that the two will be united and kept together by the cream; do the same with the rest; place them tastefully on a dish; dust them with sugar, and serve. They are generally filled with whipped cream, but may be filled with creme legere or creme cuite. They may also be filled with creme Chantilly.


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Hand-Book of Practical Cookery (1884).

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