Baking

Meringue should be baked at a low temperature. For most types of meringue, this is between 210° and 220°F(99° and 104°C). In the case of a meringue containing ground nuts, such as Japonaise, the nuts will absorb some of the moisture in the egg whites and allow the meringue to dry more quickly.

Meringue is not baked so much as it is dried out. Baked meringue should not color, but rather remain white. However, a slight hint of color (off-white) is acceptable.