Cookbook:Meringue Cookies II
Meringue Cookies II | |
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Category | Meringue recipes |
Difficulty |
Ingredients edit
- French meringue or Swiss meringue, as needed
Procedure edit
- 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.