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ospam (DJS0302) wrote in message >
> I've never heard of baking a meringue in a loaf pan. The only hard meringue
> recipes that I know of are for things like meringue shells that you make by
> piping the meringue on to parchment paper and then baking it in a slow oven ~
> 200 - 250 degrees F for up to an hour depending on the size. The shell is then
> filled with some sort of filling.
> I don't see how a meringue baked in a loaf pan could possibly be done all the
> way through in just 25 minutes. You're going to have to bake it longer but
> you'll probaly have to lower the temperature to keep it from burning.

You may be right - it does brown quickly - so I tent it with a piece
of foil for about 10 minutes to prevent burning.

Heres the recipe for your info
http://www.epicurious.com/recipes/re...s/views/102690

Any thoughts on a better version!?

Thanks,

Soda