home

The secret of hard meringues

The secret of “hard” meringues is technique of low heat for long periods. You should think of making meringue as drying out the egg whites not baking them. For hard meringues bake at low temp (200°F) for about 2 hours. Turn off oven and let set overnight or until completely dry.

Popular Recipes

Check our most popular recipes of this week

See All
Creamy hummus garnished with parsley and olive oil, served with pita bread and walnuts in a rustic kitchen setting.

Feta and Walnut Dip

10 min • Easy • 4 to 6 servings

Colorful cabbage salad with carrots, mandarin slices, raisins, pine nuts, and green onions in a bowl, with a jar of dressing in the background.

Purple Cabbage Salad

20 min • Easy • 6 to 8 servings

Sweet and sour chicken served over white rice, featuring bell peppers, mushrooms, and pineapple in a rich sauce, with cookware in the background.

Chicken Hawaiian

35 min • Easy to Moderate • 4 to 6 servings

Pan-seared fish fillet with lemon butter sauce and parsley, served with a lemon wedge on a white plate.

Sole with beurre blanc

25 min • Moderate • 2 to 4 servings

Freshly baked brownies cut into squares in a baking dish, cooling on a kitchen countertop.

“Contraband” brownie

50 min • Easy to Moderate • 12 to 16 servings

See All

Made with Love

Discover the Stories Behind the Meals

Discover Stories