Ingredients
4 egg whites
1 cup Castor sugar
a pinch of salt
1 teaspoon vanilla, if liked
Directions
"Light the oven before starting to make the meringues, and it should have a very slow oven (250 degrees at most).
Beat the egg whites with a beater, together with the pinch of salt until they are stiff and dry; now add half the sugar a little at a time, beating thoroughly after each addition; beat in the vanilla; the balance of the sugar should be folded in with a spatula or fork.
Meanwhile run some sheets of brown paper under the cold water tap and use as linings for flat 'cookie' tins. Drop the egg mixture by large spoonfuls on to the paper, place them in the oven and allow to cook for 45 to 60 minutes, or until they will lift easily from the paper. The slow cooking is essential, the trick being to dry out the mixture rather than to cook it.
When cooled, serve filled with ice cream, whipped cream, or any sweetened fruit."
Notes
This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org..... P.S. I tried this recipe and found it rather difficult to get right -- the end result was a rather wet meringue.... Photo and notes: Mary Melfi. |
