Tiny, one- or two-bite size, mound-shape meringues are called KISSES and are eaten as a confection. ![]() Hard meringues often have a center depression that is filled with ice cream, custard, whipped cream and fruit, etc. They're then baked at a very low temperature (about 200☏) for as long as 2 hours and left in the turned-off oven until completely dry. They're usually round and may be large or small. Hard meringues begin by being piped onto a PARCHMENT-lined baking sheet. It's baked only until the peaks are nicely browned and the valleys golden. ![]() Soft meringue is used as a swirled topping for pies, puddings and other desserts such as BAKED ALASKA. ![]() In order for the sugar to dissolve completely (and therefore produce an absolutely smooth meringue), it must be beaten into the whites a tablespoon at a time. Meringue- Very simply, a meringue is a mixture of stiffly beaten egg whites and granulated sugar.
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