111.—Meringues.
Take any desired quantity of whites of eggs (half duck whites if you can procure them), whisk them until so stiff that an egg will lie on the surface, then mix in with the spatter some fine powdered sugar until they appear of a proper stiffness, which may be known by laying out one oval with a knife and spoon. If it retains the mark of the knife they are ready to bake; if not, more sugar must be added. Lay out oval on dry paper and bake on a piece of wood two inches thick: this is to prevent them having any bottom. They must have a pretty bloom on them when baked. Take one carefully off with a knife, take out the inside and fill it with any kind of preserved fruit. Then take off another and do the same, putting both sides together; and so on till they are all baked. If good they will have the appearance of a small egg.
112. Another Way.—The whites of 12 eggs and 1 quart of clarified sugar. Let one person whisk up the eggs as before directed while the sugar is boiled to the degree called “Blown;”[A] then grain the sugar, and mix the whites of eggs and the sugar together. Lay out and bake as before directed.