How to bake a merengue?

02 Dec 2009

2 Dec, 2009 merengue

I wonder why everytime i bake a merengue, the wafer does’nt stay crunchy i follow all of the instructions of the recipe but the wafer softens in an hour after baking. Pls. help me. thx

Try this and good luck

BAKED APPLE MERINGUES

6 apples, baked and cooled
Salt to taste

1/2 tsp. almond extract
3 egg whites
1/2 c. sugar

Beat egg whites with salt until stiff. Gradually add sugar, beating until smooth and glossy. Place apples on cookie sheet. Thickly cover each with slivered almonds and bake at 325 degrees for 15 minutes or until light brown.

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3 Responses

her with the mad ginger hair
2009 Dec 02 1

hiya you need to cook them on a very low heat gas 1 on the bottom shelf of the oven for about an hour then turn the oven off and leave them to cool completely in the oven they will finish cooking and should stay crisp.
References :
Julie H
2009 Dec 02 2

You have to bake it at a very low heat for a long time. In fact when I was a kid my Mom would make Coconut Merange cookies. She would bake them on cookie sheets lined with parchment paper. Put them in before bed and take them out in the morning. I think all she actually did was just dry the merange. They were wonderful. She can’t find the recipe.
References :
depp_lover
2009 Dec 02 3

Try this and good luck

BAKED APPLE MERINGUES

6 apples, baked and cooled
Salt to taste
1/2 tsp. almond extract
3 egg whites
1/2 c. sugar

Beat egg whites with salt until stiff. Gradually add sugar, beating until smooth and glossy. Place apples on cookie sheet. Thickly cover each with slivered almonds and bake at 325 degrees for 15 minutes or until light brown.
References :
cooks

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