So how long do you bake meringue for? Delia doesn't say!

[MaryMotherOfCheeses]

her recipe here

Is it me or does she not say how long to bake them for?

She just says "Once baked, turned the oven off" Which is not to her normal pedantic standards at all, I'm most disgruntled.

So, how long would you bake a small meringue for? I was going to make individual portion sized ones.

She says that the exact timing and temperature is contained within each recipe, whereas the page you linked to is more like a lesson rather than a specific recipe

Here is one of her recipes and it says 30 minutes
www.deliaonline.com/recipes/main-ingredient/eggs/meringues.html

Strange though, don't you think?

Looks like a recipe to me.

And, whilst I'm out-pedanting Delia...

That pic at the bottom of the finished article. Hasn't that been done with a squeezy bag cone thing (pedantry fail when it comes to technical stuff ) rather than with a spoon?

It depends on how gooey you like the centres. I cook all mine at 140-150 for 30 mins for small to an hour/hour and a half for a giant pavlova BUT the key is to leave the meringues in the oven to cool down with the door slightly ajar - in my aga (simmering oven) I can leave a pavlova all night which gives a crisp meringue all the way through, which is then perfect for filling with cream etc an hour or so before serving. If you prefer a gooier chewy consistency then only allow them to cool for a short time before removing them from the oven. Because ovens all vary you might need to experiment.

My Delia recipe says to cook for 30 mins then turn oven off and leave it in there until completely cooled down or overnight if poss. It works evey time for me - crispy outside and gooey middle. Mmmmmm I love meringues....