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overnight meringues

post #1 of 3
Thread Starter 

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. wondering if anyone has done this and if there are any good tips. will try a batch soon, on pilot or really low overnight. Cheers.

post #2 of 3

What you do is preheat your oven to about 350 or so, put the meringues in, and then immediately turn the oven off and let them "bake" overnight. Easy.

post #3 of 3
Thread Starter 

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.

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