Crisp Baked Meringues

Components

• Common Meringue, Chocolate Meringue

Procedure

1. Using a pastry bag, form the meringue into the desired shapes on baking sheets lined with parchment paper. Specific shapes are indicated in the procedures for specific desserts.
2. Bake at 200° to 225°F(100°C) until crisp but not browned. This will take