Nut Meringues

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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To Meringue Glacée mixture add chopped nut meat; almonds, English walnuts, or hickory nuts are preferred. Shape by dropping mixture from tip of spoon in small piles one-half inch apart, or by using pastry bag and tube. Sprinkle with nut meat and bake.