Suits: Vegetarian, Pescatarian.
Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
French meringue or Swiss meringue, as needed
Method
Using a pastry bag, pipe the meringue into the desired shapes on parchment paper or a silicone mat.
Bake at 200–225°F (100°C) until crisp but not browned. This should take 1–3 hours depending on the size.