Name of the white mixture of sugar and white of egg, which in the soft form is spread over lemon pies and the like, and baked; in a firmer condition is the icing with which cakes are iced and ornamented.

Soft Meringue

For the tops of puddings, cup custards, etc.; made of 1 oz. sugar or little more to each white; white of eggs whipped up separately, sugar stirred in; very slack baked to fawn color.

Icing Meringue

From 3 to 6 whites to each pound of sugar; mixed by barely wetting the sugar with 3 or 4 whites and beating with a paddle for 15 or 20 minutes; more whites can be worked in, according to the purpose intended.

Fruit Meringues

Sheet of cake spread with ripe raw fruit, covered with soft meringue, granulated sugar sifted on top; baked in very slack oven.

Florentine Meringue

Sheet of tart paste spread with marmalade, covered with soft meringue; baked.

Meringues A La Creme

Stiff meringue having S or 6 whites worked into the pound of sugar and little acid (see Ichig) dropped on paper on boards, to prevent the bottoms from baking; slack baked, either put by twos together with their own softness inside, or insides scooped out and filled with whipped cream.

Border Meringues

Stiff meringue laid with a sack and tube forcer in circles size of a saucer on paper, sugar sifted over; baked very light-colored and dry; removed from paper by wetting, rings piled on each other 3 or 4 high, ornamented with icing, center filled with whipped cream, melee cream, or bavarian with strawberries.

Meringue Panachee

Meringue shells filled with ice cream, made same as meringue a la creme above; dried after emptying; served singly like shells filled with different colors of ice cream.

Meringue A La Parisienne

The border meringues above, piped with currant jelly.