Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Meringue: Hard Meringues




Source of Recipe


AEB


Recipe Introduction


Note for Hard Meringues:
The oven temperature and time given here will produce crisp, white meringues. For a Pavlova or Schaum Torte with a more chewy inside texture, reduce baking time. After baking about 45 to 55 minutes, judge texture by testing occasionally with cake tester or wooden pick inserted into side of meringue. When baked to your liking, check with thermometer to be sure that meringue has reached 160 F. Dry as above.
For lightly browned meringue, increase temperature to 250° F. Bake until delicately browned and cake tester inserted in center comes out clean, about 50 minutes. Dry as above