This was fun. I have made a meringue once before, but my first try at the Swiss style of making it. The cook time is long, 2 hours, but some meringues are overnight! The recipe is on her site. It takes simple ingredients, ones I had in the pantry. I don't have a set of pastry bags and tips (I WISH I did). So I did the old cut off a tip of a ziplock bag trick. Also, it says to use parchment paper, but I use Sipats, which I find to always be interchangeable.