Cookbook:Meringue Cookies II
| Meringue Cookies II | |
|---|---|
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- French meringue or Swiss meringue, as needed
Procedure
[edit | edit source]- Using a pastry bag, pipe the meringue into the desired shapes on parchment paper or a silicone mat.
- Bake at 200–225°F (100°C) until crisp but not browned. This should take 1–3 hours depending on the size.
- Cool before peeling off the parchment paper.