Crispy Meringue
Pipe regular or Swiss meringue into shapes and bake at a low temperature until crisp; use as a dessert base.
Ingredients
Regular Meringue (see page 212)
to taste
Chocolate Meringue (see page 212, optional)
to taste
Swiss Meringue (see page 213, optional)
to taste
Instructions
1
Step 1
Use a piping bag to shape the meringue into the desired shapes on a baking sheet lined with parchment paper.
2
Step 2
Bake at 200° to 225°F (100°C) until crispy but not browned. Takes 1 to 3 hours depending on size.
3
Step 3
Once cooled, carefully remove from the parchment paper, as it is very fragile.
