Cookbook:Meringue Cookies II

Meringue Cookies II
Category	Meringue recipes
Difficulty

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Ingredients

• French meringue or Swiss meringue, as needed

Procedure

1. Using a pastry bag, pipe the meringue into the desired shapes on parchment paper or a silicone mat.
2. Bake at 200–225°F (100°C) until crisp but not browned. This should take 1–3 hours depending on the size.
3. Cool before peeling off the parchment paper.