Lisa A

June 15, 2011 at 9:47pm

I have a new "true" (or European) convection oven. Has anyone tried cooking the meringues in a convection oven -using the convection feature ;) For meringues you'll want to use a slow conventional oven. The goal is to slowly dry the meringues. A convection oven will quickly set a skin on the exterior, preventing the centers from drying. The fan can also cause browning of the meringues. Frank @ KAF.
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