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
8/8/11 at 5:45pm
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
8/18/11 at 3:43pm