Photo: Molly Mears
Ingredients
- French meringue or Swiss meringue , as needed
Directions
1
Using a pastry bag , pipe the meringue into the desired shapes on parchment paper or a silicone mat.
2
Bake at 200–225°F (100°C) until crisp but not browned. This should take 1–3 hours depending on the size.
3
Cool before peeling off the parchment paper.
Recipe sourced from
wikibooks