Page:The Boston cooking-school cook book (1910).djvu/554

 in moderate oven; if removed from oven before cooked, the eggs will liquefy and meringue settle; if cooked too long, meringue is tough.

Meringue I

Whites 2 eggs 2 tablespoons powdered sugar 1/2 tablespoon lemon juice or 1/4 teaspoon vanilla

Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.

Meringue II

Whites 3 eggs 7-1/2 tablespoons powdered sugar 1/2 teaspoon lemon extract or 1/3 teaspoon vanilla

Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in remaining sugar, and add flavoring.

Meringue III

Whites 4 eggs 7/8 cup powdered sugar 2 tablespoons lemon juice

Put whites of eggs and sugar in bowl, beat mixture until stiff enough to hold its shape, add lemon juice drop by drop, continuing the beating. It will take thirty minutes to beat mixture sufficiently stiff to hold its shape, but when baked it makes a most delicious meringue.

Meringues Glacées, or Kisses

Whites 4 eggs 1/2 teaspoon vanilla 1-1/4 cups powdered sugar or 1 cup fine granulated

Beat whites until stiff, add gradually two-thirds of sugar, and continue beating until mixture will hold its shape; fold in remaining sugar, and add flavoring. Shape with a spoon or pastry bag and tube on wet board covered with letter paper. Bake thirty minutes in very slow oven, remove from paper, and put together in pairs, or if intending to fill with whipped cream or ice cream remove soft part with spoon and place meringues in oven to dry.

Nut Meringues

To Meringue Glaceé mixture add chopped nut meat; almonds, English walnuts, or hickory nuts are preferred.