MERINGUE MAKING

Dominion, Volume 29, Issue 302, 17 September 1936, Page 5

MERINGUE MAKING

A Few Simple Rules As every cook knows, meringues are among the hardest, things of all to make perfect—crisp and melting in the mouth. Two ounces of tine castor sugar is required for each white of egg, and the eggs must be fresh, “new-laid.” also a speck of salt. Do not add cornflour; it spoils the texture. There is no difficulty in whisking the white of egg stiff if the egg be fresh. It must be whisked until it is perfectly dry and will stand up in solid points when the whisk is withdrawn. You must then stop beating, as if whisked too long the white looks curdled and broken, and if this occurs the meringues will be close and heavy. The secret of success is to beat the whites long enough, but not too long. When sufficiently beaten fold in the sugar from the side and no not whisk after it is blended. The speck of salt is whisked in with the white. For baking an ordinary baking sheet may be used. Brush it over first with oiled butter, then dredge it with plain flour. Give the tins a knock to distribute the flour evenly: turn it upside down and give it another knock to shake off any loose flour. • The mixture must be taken up in a wet spoon smoothed over with a wet knife, raising the mixture in the centre, and with a second wet spoon slide the meringue on to the tin. Leave > space of lin. between each. Sprinkle them with a little icing sugar.

Put them into a slow oven. Another secret is slow, prolonged cooking. When they are baked turn them over and make a small hollow under each by pressing the centre with the finger. Leave turned over like this to get dry and crisp. If cooked too quickly the meringues will be tough.