Meringue — a mixture of sugar and very stiffly beaten egg whites — has many uses in the realms of desserts and baking. It works well as a topping for pies, as in the case of lemon meringue pie and chocolate meringue pie. But this light, airy mixture does not need to serve as an accessory to another item. You can simply plop piles of meringue onto a baking sheet then put them into a preheated oven. Bake them at 225 degrees for a couple hours or turn off the oven and simply let them cook in the remaining heat until they are dry. Store your finished meringues properly to keep them fresh and crunchy.

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Place the meringues gently into an airtight container. You can stack them if necessary, but make sure there is enough room on top that the lid will not crush them. Meringues tend to be fairly fragile, so you should not pack them into the container too tightly as they might crumble.

Seal the container. An airtight seal is important as it will keep out any moisture, which can cause your meringues to lose their fluffy yet crunchy texture and become soggy or chewy.

Store the sealed container in a dark area that does not reach extreme temperatures. There is no need to refrigerate your meringues; they do just fine at room temperature.

Consume the meringues within two weeks of making them.