Hi Suzanne! When this article was written in 2011, the bake time for the recipe was 2 hours. It's since been updated to 1 hour but also mentioning leaving them in the oven until they're crisp. "leave the meringues in the oven, with the door closed, until they're crunchy all the way through — at least 3 hours or preferably overnight." We've found that a shorter bake but leaving them to dry as long as needed creates a nicer texture without over-browning them as the caramelization can change the flavor. 

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