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Shaping Meringue

Appears in
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

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Prepare your template - draw the outline of the shape you require clearly on baking parchment and turn it over. Pile the meringue into the middle of the shape, then spread it with the back of a metal spoon. For a Pavlova, hollow out the middle to create a nest-shape.

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