Chapter XX · Entremets (Sweets) · No. 2382
2382—Ordinary Meringue
Whisk the whites of eight eggs until they are as stiff as it is possible to make them. Sprinkle them with one lb. of powdered sugar, and mix them with the latter carefully, that they may retain all their lightness.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2382, p. 703. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →
Referenced by 25 preparations
- No. 222Marquise Potatoes
- No. 602Consommé Printanier aux Quenelles
- No. 611Potage Sarah Bernhardt
- No. 1432Treatment and Poaching of Ham Mousselines
- No. 2423Custard Fritters or Fried Cream
- No. 2466Example: Norwegian Omelet
- No. 2467Surprise Omelet Mylord
- No. 2471Surprise Omelet “à la Napolitaine” otherwise “Bombe Vésuve”
- No. 2472Surprise Omelet Elizabeth
- No. 2473Surprise Omelet “à l’Islandaise”
- No. 2555Abricots Meringués
- No. 2556Abricots Meringués (another method)
Show all 25
- No. 2557Apricots à la Sultane
- No. 2568Meringued Cherry Flawn
- No. 2578Pêches Meringuées
- No. 2584Poires à la Parisienne
- No. 2594Pommes à la Chevreuse
- No. 2597Pommes Meringuées
- No. 2646Crème Caprice
- No. 2731Garnished Meringues
- No. 2735Œufs à la Neige
- No. 2736Moulded Œufs à la Neige
- No. 2737Mousselines d’Œufs Rejane
- No. 2794Meringues Glacées
- No. 2930Granités