How much sugar and egg white are needed?

165 grams of confectioners' sugar (sifted) and 3 egg whites. That makes about 6 servings.

How are the egg whites whipped correctly?

Whip with a wire whisk or fork – slowly at first, then more vigorously – until the foam is firm enough that the whites can be lifted from the bowl with the whisk. The sugar is then gently whipped in with a fork.

How is the meringue baked?

Spoon them onto well-greased sheets as eggs or round mounds, smooth them over with the spoon and dust sugar on top. Bake at low heat until they are half-dry and release from the sheet; then shape them over an egg and let cool.

What are they filled with?

After cooling, the meringues are filled with ice cream or Chantilly cream before serving. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 564.

Meringue I

Name: Meringue I
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 165 g confectioners' sugar (confectioners' sugar, sifted); 3 pcs egg whites; 1 tbsp sugar (for dusting)

Meringue from Erken 1914: 3 egg whites whipped stiff, 165 g sifted confectioners' sugar gently folded in, spooned onto a sheet, dusted with sugar and baked at low heat into half-dry meringue shells shaped over an egg and filled with ice cream or whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 564 (falt i det fri)

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About the dish

Erken's basic meringue recipe, with a detailed explanation of why meringue rises: the air whipped into the egg white expands in the oven's heat. The meringue shells are shaped over an egg while still warm and filled with ice cream or whipped cream.

How to make it

1
Sift the sugar
Sift the confectioners' sugar.
2
Whip the egg whites
Whip the egg whites to a stiff foam with a wire whisk or fork; whip slowly at first, then more vigorously, until the whites are firm enough to be lifted from the bowl with the whisk.
3
Fold in the sugar
Gently fold the sugar into the stiffly beaten egg whites with a fork.
4
Shape
Spoon the mixture onto a well-greased sheet or parchment paper, shaped as eggs or round mounds. Smooth them over with the spoon and dust sugar on top.
5
Bake
Bake at low heat (about 100–120 °C (250 °F)) until the meringues are half-dry and release from the sheet.
6
Shape and fill
Take them out, shape them over an egg into shells and let them cool. Fill with ice cream or Chantilly cream and serve.

Changes from the original

Measurements are kept in grams/pieces. A guideline baking temperature (about 100–120 °C (250 °F)) has been added, and parchment paper is mentioned as an alternative to a well-greased sheet. The method has been divided into steps.

Time machine – what changed?

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Frequently asked questions

How much sugar and egg white are needed?: 165 grams of confectioners' sugar (sifted) and 3 egg whites. That makes about 6 servings.
How are the egg whites whipped correctly?: Whip with a wire whisk or fork – slowly at first, then more vigorously – until the foam is firm enough that the whites can be lifted from the bowl with the whisk. The sugar is then gently whipped in with a fork.
How is the meringue baked?: Spoon them onto well-greased sheets as eggs or round mounds, smooth them over with the spoon and dust sugar on top. Bake at low heat until they are half-dry and release from the sheet; then shape them over an egg and let cool.
What are they filled with?: After cooling, the meringues are filled with ice cream or Chantilly cream before serving. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 564.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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