Shaping and Cooking Meringue

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

Published 1991

About

Before shaping meringues prepare a baking sheet with baking parchment or greased greaseproof paper.

To cook meringue shapes bake at the lowest oven setting, 110°C, 225°F, Gas Mark ¼ for 2½-3 hours until the meringue dries out and peels off the paper easily. If the meringue sticks to the paper after baking it hasn’t been baked enough. Cool on a wire rack to crisp up.

To make shells gently mould the mixture by shaping between 2 dessertspoons and place on a prepared baking sheet.
To make a pavlova or basket shape, pile a mound of Italian or cooked meringue on a prepared baking sheet. Use the back of a large spoon to form a rim around the edge of the basket.
To make a meringue disc draw a circle on paper on a baking sheet. Use a piping bag fitted with a plain nozzle and pipe the meringue in coils in a continuous circle, beginning in the centre.

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Puddings

Meringues

The licensor does not allow printing of this title