Sunday, November 21, 2004
This is my first contribution to IMBB, Cookie Swap #10, hosted by Jennifer.
Meringues Jumelles Massialot's Les Confitures, p. 210.
Take three or four fresh eggs, according to the quantity of meringues which you want to make; separate the white, and whip until they form stiff peaks: after put in a little grated lemon rind, & three or four spoonfuls of fine powder sugar. One needs to whip the whole together, until sugar is dissolved and it looks satiny: Then take a sheet of white [parchment] paper, & with a spoon form round or oval meringues, according to which you want, of the size of a walnut, leaving distance from the one with the other; sift over a powder of fine sugar; & without removing them from the same table or you will have to reform them, cover with lid of the furnace with fire above [lid of a dutch oven with coals on it]: they will swell early, & will take color, leaving a void in the middle, you will fill it with candied fruits according to the season, fruit of cherry, strawberry or raspberry, & will cover it with another meringue which to close the whole of it, & they will be meringues jumelles.
I put them together with some black cherry jam made earlier this summer.
Madeleines Madeleine Kamman's The Making of a Cook, p. 1129.
Madeleine Palmier was the young girl who, in Commercy, presented the first known madeleines to King Louis XV of France.
Butter and flour your madeleine tins [preheat your oven to 350ºF]. Cream 1 cup butter until white. Beat in 2 egg yolks. Separate 3 large eggs. Whip whites until stiff in separate large bowl. Beat yolks in to butter alternately with 1 cup sugar. Beat in the grated rind of one lemon and 2 tablespoons dark rum and 1/4 teaspoon salt. Sift and then measure 2 cups cake flour. Fold flour into egg and butter mixture. Fold whites in until just barely blended. Drop by tablespoonsful into madeleine molds and bake until lightly golden around the edge. Unmold and cool. Can sift powdered sugar over madeleines or dip one end into chocolate.