- Joined Aug 8, 2011
so I want to stock really cool meringues in our pastry section, I however will only have the requisite oven space for an over night bake. by this I mean that I have heard of meringues being baked using a warm oven and the pilot only. wondering if anyone has done this and if there are any good tips. will try a batch soon, on pilot or really low overnight. Cheers.