Meringues - Family de Freitas

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Recipes
Meringue (Gene Watkinson)
Egg whites
Caster sugar
  1. For every beaten egg white, add 2 oz caster sugar to the mixing bowl.
  2. When completed, add a final 2 oz of caster sugar.
  3. Bake at a very low heat until crisp.

Meringue Cases (Delma Gomes)
1 stiffly beaten egg white
Lemon juice

1 oz castor sugar
1 oz sieved icing sugar
  1. Fold  castor sugar and icing sugar into the beaten egg white and add a squeeze of lemon juice.
  2. Place spoonful’s onto a well-oiled tray.
  3. Bake in a cool oven 1 ½ to 2 hours.

Meringues (Delma Gomes)
3 egg whites
¼ tsp vanilla essence

7 oz granulated sugar
3 tsp baking powder
  1. Beat egg whites until stiff.
  2. Gradually add 2/3rds of the sugar and continue heating until the  mixture holds shape.
  3. Fold in the remaining sugar sifted with baking powder and vanilla.
  4. Drop by spoonful’s on unglazed paper and bake in a slow 250F oven for 30 minutes. Increase heat to 300F and bake for another 30 minutes.

Use 2 meringues for each serving with either ice cream or whipped cream.

Meringues  (Maria Teresa Faria de Freitas)
2 whites of eggs
4 oz castor sugar
1 gill cream

Vanilla essence
Chopped pistachio nuts

  1. Oil an old chopping board and cover with strips of oiled paper.
  2. Put the whites into a bowl and whisk until the whites are very stiff.
  3. Add ½ tsp sugar and whisk until thick.
  4. Add the rest of the sugar and stir it in very lightly.
  5. Put the mixture into a forcing bag, fitted with a screw-on meringue pipe and force onto prepared board in small pyramids.
  6. Drench thickly with castor sugar.
  7. Bake in a very cool oven until a thick crust has formed on the outside without colouring.
  8. Remove them from the paper and press in the soft underneath part to form a hollow centre.
  9. Place them upside down and return to the oven until dry and crisp all through. Remove and cool.
  10. Add a teaspoonful of castor sugar and a few drops of vanilla essence to cream and whip stiffly.
  11. Fill the meringues with cream and put two together – decorate with cream and pistachio nuts.

NOTE: If the meringues are to be kept, place them in an airtight tin box.

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