NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- meringue, French or Swiss, as needed
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Using a pastry bag, pipe the meringue into the desired shapes on parchment paper or a silicone mat.
Bake at 200–225°F (100°C) until crisp but not browned. This should take 1–3 hours depending on the size.
Cool before peeling off the parchment paper.
Region evidence: no stated origin (basic dish)
