Baking or Drying Out Meringue

Meringue can be baked very briefly at high temperatures (220-250°C) to brown the surface. To dry out meringue slowly, bake at 100°C for 1-3 hours, depending on texture required, or leave at 60°C for 5 hours or longer. To maintain a very low temperature for a long period of time, wedge the oven door ajar with a wooden spoon handle if possible. Place the meringue in tins or on trays lined with baking parchment for cooking.