Baked Meringue

By
Sid Khullar
– March 14, 2008Posted in: Columns & Recipes
Baked Meringue

If you’ve managed to hold on to your freshly whipped up meringue, then you could either use it as it us as a stuffing or topping – or it.

If you’re going to be baking it, be creative and see what kind of shapes you can come up with. Line a baking dish with baking paper and create your meringue shapes on it.

To bake, pre-heat your oven to 150 degrees and bake for an hour if you want it crunchy on the outside and soft/chewey on the inside – cool rapidly. If you want the whole thing crunchy, bake for 2 hours and then cool slowly.

 

- Sid



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About Sid Khullar

Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology including research & development, training, sales, marketing and mentoring technology startups. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients.Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in