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Swiss Meringue


Instead of squeezing the mixture out and spreading it in oblong cakes, make a crown of it, then another and another, four in all, dust and bake in the same way; place them on a dish, one above the other, and fill the middle of the dish with cream. Serve cold. The mixture may also be placed on paper by the spoonful, but they are not as sightly as by means of the pastry-bag.


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Hand-Book of Practical Cookery (1884).

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