Cookbook:Meringue Cookies II

Ingredients

 * French meringue or Swiss meringue, as needed

Procedure

 * 1) Using a pastry bag, pipe the meringue into the desired shapes on parchment paper or a silicone mat.
 * 2) Bake at 200–225°F (100°C) until crisp but not browned. This should take 1–3 hours depending on the size.
 * 3) Cool before peeling off the parchment paper.