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Meringues are cooked at a low oven temperature to ensure they dry out slowly and evenly without browning. This gentle heat allows the proteins in the egg whites to stabilize and create a light, airy texture while preventing the sugars from caramelizing. Cooking at low temperatures also helps achieve that desired crisp exterior while keeping the inside soft or chewy, depending on the recipe.

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1w ago

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Are raw eggs used in meringues?

Meringues are made with egg whites and sugar mixed together. They are then cooked in an oven, so the answer is no as they are cooked.


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Meringues need to be baked on a dry day; humid weather causes the meringues to "weep" and be sticky. To bake crisp meringues, leave them in a slow oven (low heat, about 300 degrees F) until they are completely dry throughout. One method is to bake the meringues at the recommended heat for the recommended time, then to turn off the oven and leave the meringues inside the oven until completely cool.


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