DD1 and I followed the recipe exactly but in our first ever meringue-baking attempt, the little blighters stuck to the baking parchment and were excessively gooey in the middle.
We cooked them for 5 hours at 50 degrees as the recipe required.
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Food/recipes
Meringues: Any top tips?
4 replies
Issy · 08/09/2008 11:08
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