Chapter XX · Entremets (Sweets) · No. 2383
Built upon: No. 2344The Cooking of Sugar
2383—Meringue à l’Italienne
Cook one lb. of sugar to the No. 2344, The Cooking of Sugar stage, and meanwhile whisk the whites of eight eggs to a stiff froth, so as to have them ready simultaneously with the sugar.
Pour the cooked sugar into the egg-whites, slowly and without a pause, and mix up briskly with the whisk.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2383, 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 20 preparations
- No. 2440Crème Meringuée
- No. 2470Surprise Omelet Milady
- No. 2471Surprise Omelet “à la Napolitaine” otherwise “Bombe Vésuve”
- No. 2474Sylphs’ Omelet
- No. 2478Pannequets Meringués
- No. 2544Marie-Louise Timbale
- No. 2553Apricots à la Cussy
- No. 2564Bananas à la Norvégienne
- No. 2567Cherries à la Valeria
- No. 2570Oranges à la Norvégienne
- No. 2579Pêches Maintenon
- No. 2602Pommes Irène