The Italian merengue will be fully cooked when it finishes whipping so should the usual time and temp in the oven be different?
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According to Tyler Florence for his Italian meringue cookies (to me a pavlova is one large cookie), bake at 200F for 2 hours,
Hope this helps. BTW, I'm reading a lot of articles that seem to "feel" that a pav from Italian meringue would be too soft. Which may be why Florence's meringue cookies bake for 2 hours.
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