TO-DAY’S RECIPE

Wanganui Chronicle, Volume 74, Issue 141, 17 June 1931, Page 2

TO-DAY’S RECIPE

MERINGUES Four eggs, lib. castor sugar, half pint ‘•ream, icing sugar. Before commenc ‘ ing to make the meringues see that the oven is right. It is best to make them after the oven has been used for something else, as .it is then of the required “cool” temperature. Get ready a perfectly clean baking sheet, and it you have any white wax, warm the tin and rub over vith it. If not, then cover it entirely with strips of white paper about four inches wide. Separate I the whites from the yolks of the eggs. Put the whites into a basin, with a pinch of salt, and whip until quite stiff and white. Do not stop whipping when once you have commenced until finished. Alix the sugar in lightly and quickly with a wooden spoon, but <lO not beat the eggs when the sugar is added. Take the mixture in table- 1 spoonfuls, and drop it on the paper or i tin, shaping them lightly. Sift over I with icing sugar. Put into a coal oven and allow to dry (not bake) for two or three hours. The meringues should bo a pale fawn colour when they arc done, and can be lifted off the tin without sticking. When removed from the oven take each one and hollow out the centre a little with a sharp knife, scraping them gently from the under I side. Fut one teaspoonful of stiffly whipped cream into each, then put Io- | gather cream to cream.