Recipe no. 484 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 221.
Ingredients
- Egg whites, 5
- Caster sugar, 300 grams
- Caster sugar
- Chantilly cream
Preparation
- Whisking the whites into meringueWhisk 5 egg whites quite stiff; mix in, letting it fall in a shower, 300 grams of caster sugar. Arrange this mixture in small mounds about the size of an egg on a buttered, flour-dusted baking sheet; sprinkle caster sugar over them and bake in a completely spent oven, that is to say at very gentle heat.
- Baking in the proving oven or ovenIn certain cases, when the proving oven of the ordinary stove is well set and hot enough, it is preferable to the oven, for in the latter it is very difficult to obtain a steady heat.
- Filling with Chantilly creamWhen the meringues are firm to the touch and come away from the baking sheet without difficulty, take them out. By lightly pressing a finger on the bottom of the meringue you make a hollow in it, which leaves a gap. Once cooled fill this gap with Chantilly cream, press them one against the other and arrange them in a compote dish.
Reboul's text
Whisk 5 egg whites quite stiff; mix in, letting it fall in a shower, 300 grams of caster sugar. Arrange this mixture in small mounds about the size of an egg on a buttered, flour-dusted baking sheet; sprinkle caster sugar over them and bake in a completely spent oven, that is to say at very gentle heat.
In certain cases, when the proving oven of the ordinary stove is well set and hot enough, it is preferable to the oven, for in the latter it is very difficult to obtain a steady heat.
When the meringues are firm to the touch and come away from the baking sheet without difficulty, take them out. By lightly pressing a finger on the bottom of the meringue you make a hollow in it, which leaves a gap. Once cooled fill this gap with Chantilly cream, press them one against the other and arrange them in a compote dish.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sucre | caster sugar |
| burre | butter |
| farino | flour |
| four | oven |
| estubado | proving oven |
| coumpoustié | compote dish |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 484, page 221. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.