Baking the meringues
in a slow oven allows for gradual evaporation of the moisture from the meringues, so what we are actually doing is just «drying out» the meringues.
To avoid the rubberiness, I think I'll try it
again in a slower oven for 10 minutes longer, to try for a creamier consistency.
A better method is to dry the
pods in a slow oven, split them open, extract the seeds, and then pulverize them (the pods) to a fine powder, sifting the powder through a thin muslin sieve, and pulverizing the parts that do not pass through, and sifting again, until the whole is reduced to the finest possible state.
* To toast pecans: Spread pecans in a shallow glass dish or lined sheet pan and
place in a slow oven (275 °), toasting for 5 minutes or more until fragrant, being careful not to burn.
I heated
it in a slow oven for that time and placed it under the broiler.
But I am sure I can do the same thing with
this in slow oven.
Chop the walnuts and toast
them in a slow oven (250º) for 10 minutes.
Do you think if I put
them in a slow oven for awhile they might crisp up?
Simply a beaten mixture of egg whites and sugar (sometimes with cream of tartar), that are baked
in a slow oven to produce a delicately crisp, white confection that seems to literally melt in your mouth.
Hard meringues are baked
in a slow oven to allow the evaporation of the moisture out of the meringues slowly.
«To shut up your patients tight in artificially warmed air,» she warned, «is to bake
them in a slow oven.»