Piping Meringue Rounds

Appears in

Published 1989

For an even result, meringue rounds should be piped in a spiral; however, they can also be shaped with a spatula.

Butter and flour the baking sheet and mark 3 x 8 in/20 cm circles. Using a pastry bag and a ⅝ in/1.5 cm plain tube, pipe rounds of mixture using the circles as a guide.
After baking, transfer the rounds to a rack to cool. They should be a light cream color and will become crisp when cool.

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