Cream-Iced Meringues

Meringues a la Creme Glacee

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 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


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 that none of the cream shall ooze from between the two halves of the Meringues after they have been stuck together. If it should, wipe it off very carefully. When well filled, hold each Meringue separately on a silver fork, and dip them all over in Transparent Icing and let them dry. These Meringues are delicious desserts.