You can make an elegant dessert of this by spreading it with a méringue made of— Whipped whites of 4 eggs.
Then spread with a méringue made of the whites of five eggs, whisked stiff with a little powdered sugar.
Just before sending to table, heap high with a méringue made of— Whites of 3 eggs.
Draw to the oven door, and spread with a méringue made by whipping stiff the whites of three eggs for each pie, sweetening with a tablespoonful of sugar for each egg.
Shut the oven door until the méringue is well set.
Lay a heavy plate upon it, for the same purpose, while you prepare a méringue by whipping stiff the rest of the whites, and then beating in the currant jelly.
Draw to the oven door and spread with a méringue made of the whites of three eggs, whipped stiff with a little powdered sugar.
A pint of currant juice, a pint of syrup, and the whites of three eggs made into méringue paste.
The méringue paste alluded to as used by foreign confectioners is made by beating the white of an egg with a tablespoonful of powdered sugar until stiff.
Rice pudding, made with a méringue crust, is very good indeed.
Cut some strips of paper about two inches wide, put this on the board, and drop a tablespoonful at a time of the mixture on paper, giving them as nearly as possible the shape of an egg, keeping each méringue about two inches apart.
Return to the stove, and cook until the custard begins to thicken; when cool, pour into glasses or small cups, and heap on the top of each a méringue made of the whites of the eggs whipped stiff with a little powdered sugar.
Set the pie-plate containing the méringue in the oven long enough to brown delicately, and eat when perfectly cold.
Sprinkle them with powdered sugar, and heap over them a méringue made of the whites of four eggs whipped stiff with half a cup of powdered sugar.
There must be no top crust, but a méringue may be added when the pie is nearly done, and lightly browned.
Whip the other whites stiff with three tablespoonfuls of powdered sugar; flavor with vanilla, and just before taking the pudding from the oven, spread this méringue over the top, and close the oven until the icing is slightly browned.
When done, cover with a méringue made of the whites of two eggs and two tablespoonfuls of sugar flavored with a teaspoonful of lemon-juice.
Peach méringue pie may be made in winter from canned peaches.
Without withdrawing it further than the door of the oven, spread lightly and quickly upon this a méringue of the whites whipped up stiff with a half-cup jelly—added gradually.
For one of the most delightful pies that can be made of any fruit, look for apple méringue pie, and substitute peaches.
Heap upon it a méringue of the whites into which you have beaten, gradually, half a cup of currant, cranberry, or other bright tart jelly.
When the pies are done, take from the oven just long enough to spread the méringue over the top, and set back for three minutes.
Just before you take it up, draw to the mouth of the oven and cover with a méringue of the remaining whites, beaten stiff with two tablespoonfuls powdered sugar, and flavored with vanilla or rose-water.
Make a méringue of the whites of two eggs and two tablespoonfuls powdered sugar, flavored with bitter almond, and heap upon each cup.
Cover this with a méringue made of the whipped whites and half a cup of sugar.
Set back in the oven until the méringue is well “set.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "ringue" in a variety of sentences. We hope that you will now be able to make sentences using this word.
