NO. 138. MERINGUE RING WITH WHIPPED CREAM.
NO. 139. MERINGUE CROWN.
MERINGUE RING
Place meringue mixture (see above) in a pastry-bag with star-tube. Draw on heavy paper two rings four to six inches in diameter, according to size desired. Any round utensil of right size can be used for guide. Press the meringue through the tube, following the circles marked on the paper. One of the rings—the top one—should be made more ornamental than the other. This is easily done by moving the tube while the mixture is passing through it. With a wet knife make a narrow, smooth, flat surface on the top of the under ring. Lay the papers holding the rings on inverted baking-tins, and put them in a moderate oven for a few minutes to color them and form a crust. Watch carefully that they do not get too brown. When lightly colored, remove them to the hot shelf to dry. When they are sufficiently firm take them carefully off the paper, turn them over, break in the bottoms, then return them to the shelf to continue the drying. Place one ring on top of the other, and just before serving fill the center with whipped cream.
Meringues may be kept for some time, but in that case should be freshened by heating before being used.
If preferred, the upper piece can be made into a cover as in illustration [No. 139].
NO. 140. MERINGUE CREAM TART, NO. 1.