Meringue – a basic mixture of egg whites and sugar that whips up into a voluminous mixture of fluff that is light and airy. This meringue mixture can be used to bake individually baked little meringues, as a topping to pies or pirogy’s, or even incorporated into cakes.
To bake individual meringues pipe the meringue onto a parchment lined baking sheet and bake in preheated to 225F oven, until the meringues are dry all the way through in the middle.
For a meringue mount of about 3 tablespoons it will take about 2+ hours for it to dry.
To check, gently open the oven door and remove one meringue mount. Allow to completely cool. Crack it open and check the middle of the meringue. If it is dry in the middle it is baked. Depending on your recipe though, you might need the meringue to be soft and marshmallowy or nice and crunchy.
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