Cream-Iced Meringues from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cream-iced meringues should be made much smaller than the ordinary Meringues — about the size of a bird’s egg. Proceed as above, and fill with stiff, whipped cream, taking great care when filling...
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Ingredients
- 4 Cupfuls of Sifted White Sugar
- The Whites of 12 Eggs
- A Tablespoonful of Vanilla Essence
- 3 Ounces of Stiff Whipped Cream
- ½ Cupful of Transparent Icing
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