A bit about meringues
8. When it comes to dropping the cookies onto the sheet there are two ways that you can do so. As stated before there is the spoon method, and with that you will end up having the imperfect mountain looking meringues. To do meringues like this you take one spoon and scoop up some of the batter, and when you are in place on the cookie sheet you take another spoon and scoop the batter out of the first one.
|My handsome assistant using the new decorator|
|The meringues before being put into the oven|
9. Now put those cookies in the oven, close the door then bake for three hours. On the second hour check the meringues. If they are able to come up off of the parchment paper without a problem then open one to see if the inside is cooked. If still moist inside then continue baking until the inside is dried out. Once fully cooked turn oven of and leave cookies in the oven. To drop the temperature down in the oven you can leave the door open to let the heat escape. Then close the door and leave the meringues in the unheated oven overnight.
If you prefer a chewier meringue than bake at a higher heat, you can try the method of setting the oven at 375 F. When cookies are ready place them into the oven and then turn the oven off. Leave the door closed for two hours. Try the same method of leaving the meringues in the oven overnight to prevent moisture ruining the cookies.