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dress-up for pudding or custard (called Floating Island).
Hard or crisp meringue is the result of a higher ratio of sugar and longer, slower baking.
Soft meringues on top of pies and puddings may be microwaved. Cook about one minute on high (100 percent) power for each egg white. The meringue is done when the point of aknife inserted^ horizontally into the side comes out clean. Hard meringues don’t work in a microwave because they will not dry and become crisp.
Here are some tips for perfect meringues:
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