Baking Meringue Layers

Name: Baking Meringue Layers
Cuisine: French
Ingredients: Cool the meringues on the tins on racks. Stack them on a cake board with baking paper between them and slide them into a plastic bag for storage. If the weather is very humid, they will soften. Crisp plain or nut meringues at 110°C/gas mark ¼ for about 20 minutes, cool, and use immediately.

Preparation info