Ingredients
- French meringue or Swiss meringue, as needed
Procedure
- Using a pastry bag, pipe the meringue into the desired shapes on parchment paper or a silicone mat.
- Bake at 200–225°F (100°C) until crisp but not browned. This should take 1–3 hours depending on the size.
- Cool before peeling off the parchment paper.