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Meringue II

Erken's meringue from Stor kokebok 1914: 180 g confectioners' sugar, 3 egg whites and 20 g chopped almonds whipped and baked as wreaths or peaks at low heat. Includes a variation "by measure" with cream of tartar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 565 (falt i det fri)

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About the dish

Meringue was among the baked goods to be dried at low heat in the residual warmth after other baking. Erken gives both a recipe by weight and an alternative "by measure" with cream of tartar, which makes the meringue stable.

How to make it

  1. 1

    Whip the egg whites

    Whip the egg whites completely stiff in a clean, dry bowl.

  2. 2

    Fold in the sugar

    Sift the confectioners' sugar and gently fold it into the egg whites with a fork, a little at a time.

  3. 3

    Shape the meringues

    Spoon the meringue mixture as wreaths or small peaks onto a greased or parchment-lined baking sheet. Sprinkle the blanched, finely chopped almonds over the top.

  4. 4

    Bake at low heat

    Bake at low heat (about 100–120 °C (250 °F)) until the meringues are pale yellow and hard, but not completely dried through. They must stand at least 25 minutes before they begin to turn a faint golden brown.

  5. 5

    Variation by measure

    For a larger batch: 500 g confectioners' sugar to 4 dl egg white, 1/4 tsp salt and 1/2 tsp cream of tartar. Whip the whites stiff, add the salt, cream of tartar and half the sugar a little at a time, whipping vigorously between each addition. When nothing clings to a knife drawn through the mixture, add the rest of the sugar all at once.

Changes from the original

Confectioners' sugar is given as powdered sugar, quantities converted to grams and deciliters. The baking temperature is estimated for a modern oven (100–120 °C (250 °F)), and "kremortartari" is kept as cream of tartar in the variation note.

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 565) → 1949 (korrekturlest, s. 657)~66% av teksten endretfjernetlagt til
180 165 gr. flormelis 3 eggehviter 20 gr. søte mandler. Eggehviten stivvispes som ovenfor forklaret, det sigtede sukker vispes forsigtig i med gaffel. Lægges paa smurt plate som kranser eller smaa topper, strøes med de skoldede, fint hakkede mandler. Steker ved svak varme, til de er gule og haarde, men ikke helt gjennemtørre. Marengs efter maal: 1/2 kg flormelis til 4 del. eggehvite, 1/4 teske salt og 1/2 teske kremortartari. Hviterne eggehviter. Hvitene vispes stive, tilsæt tilsett salt, kremortartari og halvparten av sukkeret litt efter litt, visp sterkt mellem hver gang, gang sukkeret tilsættes; naar tilsettes; når der ikke hænger henges noget ved den kniv, kniv man skjærer gjennem hviten med, tilsættes tilsettes resten av sukkeret, alt paa på engang. Mindst Minst 25 minutter maa må marengsen ha staat stått i ovnen, før den forandrer farven, blir svakt gulbrun.

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Frequently asked questions

Which ingredients do I need?
180 g confectioners' sugar, 3 egg whites and 20 g sweet almonds. The almonds are blanched and finely chopped, and sprinkled over the meringue before baking.
How should the meringue be baked?
At low heat, until the meringue is yellow and hard, but not completely dried through. Spoon it onto a greased sheet as wreaths or small peaks. Allow about 90 minutes in total.
What is "meringue by measure"?
A variation with 1/2 kg confectioners' sugar to 4 deciliters of egg white, 1/4 teaspoon salt and 1/2 teaspoon cream of tartar. Half the sugar is whipped in a little at a time; when nothing clings to the knife you draw through the whites, the rest of the sugar is added all at once.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 565. The recipe makes about 20 servings.

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