Tavern Meringues

[donna]

Homemade meringues (16961016019)
Ruth Hartnup from Vancouver, Canada [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Meringues have been enjoyed for centuries. The Colonists served them in Williamsburg. This recipe is from the King's Arm Tavern in Williamsburg, Va.

Tavern Meringues

4 large egg whites at room temperature
pinch salt
1 cup sugar
1 teaspoon vanilla
1 pint fresh strawberries, cleaned and hulled
1/2 cup confectioner's sugar
1 pint vanilla ice cream

Preheat the oven to 250 degrees. Butter and flour a large baking sheet.

In a large bowl, with an electric mixer or balloon whisk, beat the egg whites with the salt until frothy. Gradually add the sugar, beating constantly until stiff peaks form.

Transfer the meringue to a large pastry bag fitted with a star tip. Pipe 3 inch long, 2 inch high ovals onto the baking sheet. Bake until firm and light tan colored, about 30 minutes. Turn the oven off for 1 hour, leaving the meringues in the oven. Turn the oven on again to 250 degrees and bake 30 minutes longer. Turn the oven off and leave for at least 2 hours without opening the door.

Slice the strawberries and place in a medium bowl. Sprinkle the confectioner's sugar over. Crush about a third of the berries with a fork and let mixture stand at room temperature for 1 hour. Chill in refrigerator until ready to serve.

To serve, arrange the meringues in individual bowls and top with a generous scoop of ice cream. Spoon or ladle the strawberries over and serve at once.

This makes an elegant dessert for a special dinner party.

From: Colonial Williamsburg, The King's Tavern Recipes.

 

[donna]

Meringue cookies were loved by French Queen Marie Antoinette. It is court lore that she made them with her hands at the Trianon.

From: "Meringue" by Linda K. Jackson and Jennifer Evans Gardner.

 

[donna]

Another variation of a meringue is Chocolate Meringues.

4 egg whites
1 cup sugar
1 1/2 ounces chocolate, melted
1/2 teaspoon vanilla

Beat egg whites until frothy. Add the sugar gradually, beating well after each addition. Fold in chocolate and vanilla. Drop from spoon onto cookie sheet covered with wet unglazed paper. In slow oven (275 degrees) bake for 50 to 60 minutes. Makes 12 meringues.

This is an elegant dessert for a dinner party.

 

[nitrofd]

Another variation of a meringue is Chocolate Meringues.

4 egg whites
1 cup sugar
1 1/2 ounces chocolate, melted
1/2 teaspoon vanilla

Beat egg whites until frothy. Add the sugar gradually, beating well after each addition. Fold in chocolate and vanilla. Drop from spoon onto cookie sheet covered with wet unglazed paper. In slow oven (275 degrees) bake for 50 to 60 minutes. Makes 12 meringues.

This is an elegant dessert for a dinner party.

We had this tavern meringues when we took the kids to Williamsburg years ago,they also liked the peanut soup.

 

[Anna Elizabeth Henry]

I love the texture of meringues, somehow crisp but chewy. I haven't had any in a long time and seeing this post is going to prompt me to purchase some. Hmm...I wonder if the new Whole Foods they opened by my office has meringues. Lunch field

 

[7th Mississippi Infantry]

This recipe is from the King's Arm Tavern in Williamsburg, Va.

I enjoyed a great lunch at the Kings's Arm Tavern many years ago.

And while I don't recall these delicious looking Tavern Meringues, as @nitrofd said . . . I still remember the peanut soup.

 

[donna]

Kentucky Meringues

6 egg whites
1 pound box of confectioners' sugar
1 teaspoon cream of tarter
1 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring

Preheat oven to 250 degrees. Line a cookie sheet with aluminum foil. Put egg whites and confectioners' sugar in large mixer bowl. Beat 10 minutes at high speed. Add cream of tarter. Beat an additional 10 minutes at high speed. Fold in vanilla and almond flavoring.
Drop by teaspoons on foil-lined cookie sheet, making an indentation in top of each one with spoon. Bake for 20 minutes, increase temperature to 275 degrees and bake an additional 20 minutes. Let cool for a minute and gently peel meringues from foil. Makes 12 meringues.

From: "A Second Serving" recipes of the "Lexington Herald- Leader".