Meringue can be used for beautiful, airy decorations and complements a cake of almost any flavor. Store any meringue recipes made in an airtight container.

Meringue can also be used in the following ways:

Meringue shells (baked at 225°F for 45-50 minutes or until dry and light brown around the edges.)

Meringue topping for pies -- Spread over cooled filling. Meringue should completely cover filling and touch crust. Bake in preheated oven 375°F oven for 7-10 minutes or until browned. Covers one 9 in. pie.

Baked Alaska (baked under a 500°F broiler or in a 500°F oven until meringue is browned)

Meringue cookies (baked at 275°F on a cookie sheet for 55-60 minutes.)

Filling for cream horns (1/2 teaspoon flavoring may be added per two cups meringue.)

Meringue mushrooms -- Preheat oven to 225°F. Follow recipe for Swiss meringue. Line cookie sheet with parchment paper. Fill bag fitted with tip 1A with meringue. Pipe dot mushroom "caps" and stem, pull stems to point about 1-1/2" high on paper lined cookie sheet. Bake 30 to 40 minutes or until stems are crisp and caps are crisp on top. Lift stems from paper and cool. Turn caps over, press in underneath and bake 15 minutes longer or until dry. Attach stems to caps with melted Candy Melts™*, sprinkle with cocoa if desired. Store in airtight container at room temperature. Makes approximately 50 mushrooms.

Swiss meringue and meringue cuite can be shaped into crusts, shells, baskets, and all kinds of fancy or plain designs.