Oven-Baked vs Blowtorched Meringue

Meringue can be finished two ways: oven-baked or blowtorched, each producing distinct results. Oven-baking creates an evenly cooked, crisp meringue throughout with a dry, stable texture that holds well. Blowtorching creates dramatic caramelized peaks with a toasted marshmallow flavor but leaves the interior softer and stickier. Some bakers, like Prue Leith, prefer the drier texture of baked meringue and find torched versions too sticky. When blowtorching, work carefully to avoid uneven coloring - move the torch steadily to prevent burnt spots while ensuring all areas get some color. For the best results, torch just before serving as the caramelization can weep over time.