hey, thanks for that, tried it, thought that the initial heat would have an adverse effect, but no. once i got the size that could be accomodated by this technique right it was perfect. thanks again.
so I want to stock really cool meringues in our pastry section, I however will only have the requisite oven space for an over night bake. by this I mean that I have heard of meringues being baked using a warm oven and the pilot only....
