Baked Meringue

Let's Cook

1. Step 1.

   Prepare: French Meringue, Swiss Meringue, or Italian Meringue

2. Step 2.

   To make free-form meringue shells, simply spoon heaps of meringue onto a baking sheet lined with parchment paper, making a depression in the center of each one with the back of the spoon.

3. Step 3.

   To form meringue layers with a spatula, divide the meringue evenly among the circles and spread into rounds with an offset spatula, making sure that the thickness of the meringue is as uniform as possible. Neaten the edges of each round by tracing around them with your finger, if desired.

4. Step 4.

   To form meringue layers with a pastry bag, scrape the meringue into a large pastry bag fitted with a ⅜- to ½-inch plain tip. Starting in the center of each circle, pipe a widening spiral of meringue until each round is covered with a coiled rope of meringue.

5. Step 5.

   Bake until completely dry but not at all browned, up to 2 ½ hours. To check for doneness, remove a test shape from the oven and let it cool for 5 minutes. If it is dry and crisp to the bite, then meringues of similar size are done. Larger meringues can also be tested by probing with the tip of a sharp paring knife. If the center of the meringue seems only slightly sticky, it will crisp as it cools.

6. Step 6.

   Let cool in the turned-off oven to ensure dryness; an overnight rest in an oven with a pilot light is the sure way to get perfect meringues. If not using immediately, store airtight for several weeks. Do not refrigerate or freeze. Meringue layers are fragile. Cut the excess parchment paper from around each one and store still attached to the paper for protection. To remove it from the parchment, slide a slender metal spatula under each layer.