Baking Meringue Experiment I

Baking Meringue Experiment I

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I had some extra meringue. I baked these at 200°F/93°C for 1 hour. This is Italian Meringue in a recipe in my blog post Cherry Génoise Montmorency Of Raymond Oliver.

1. Jeni Wright, Eric Treuille: Le Cordon Bleu Complete Cooking Techniques (New York: William Morrow And Company, Inc., 1996), 273.

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