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12 servings, 1 piece (48 g) each
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Place 10-inch round cake pan on sheet of parchment paper; trace around pan. Repeat on second parchment sheet. Spread meringue mixture onto parchment sheets, using the traced lines as the guides for how large to make the meringue rounds.
Refrigerate any leftovers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.