Carefully separate the meringue from the parchment paper and store the meringue in an airtight container until ready to use.
How to Make a Great Meringue
By Fiona Haynes, About.com Guide
Bake the meringue in a slow oven (most recipes suggest 250 or 275 degrees) for one hour. After that, switch off oven and leave the meringue in the oven for 2-3 hours to dry. Then remove from oven and allow to cool.
Prev
- Gather Your Ingredients and Equipment
- Separate the Eggs
- Line a Cookie Sheet with Parchment
- Beat Egg Whites to Soft-Peak Stage
- Add Sugar Tablespoon by Tablespoon
- Beat Until Stiff Peaks Form
- Pile the Meringue on to the Parchment Paper
- Bake in a Slow Oven
- Topping Your Meringue
- You Made a Pavlova!
You can finally start to see those numbers come down. Take charge of this important aspect of your health.
Meringue Recipes
Strawberry PavlovaBerry PavlovaMeringue Nests with Strawberries
More How To's in Low Fat Cooking
How to Make a Lower Fat OmeletHow to Use Phyllo DoughBiggest Mistakes When Making Meringue
Explore Low Fat Cooking
Must Reads
About.com Special Features
Conquering High Cholesterol
Learn how you can reduce your your numbers with these nutrition and exercise tips. More >
Mornings Made Easy
Reclaim the morning and your sanity with these easy recipes, tips, and timesaving ideas. More >
©2009 About.com, a part of The New York Times Company.
All rights reserved.