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Italian meringue
Meringue (Italian-style meringue, made with sugar, water and egg whites, flavored with vanilla)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The European Cookbook for American Homes" by the Browns (1936)

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2 cups granulated sugar
l/2 teaspoon vanilla or 1 teaspoon any desired liqueur
1/2 cup water
6 egg whites


Put sugar and water over fire in saucepan and stir until

sugar is dissolved.

With a damp cloth wipe away any drops of moisture that may form on sides of pan and cook without stirring until syrup will spin a long thread from tip of spoon.

Remove, add flavor, and set pan in a bowl of cold water. Beat egg whites until stiff but not dry. Pour into syrup. Beat until mixture is a cold smooth paste. This is used in making meringue shells and fancy small cakes, also for decoration and to combine with whipped creams and ices; in fact, the Italian chef with pastry bag and tube, plus imagination and patience, performs magic with this paste, which is first cousin to our own boiled frosting.


The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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