You are here:

Home Cooking/meringue crust


Hello.  Can a meringue crust be made in a crock pot or toaster oven rather that a conventional oven?
I was not sure  that it would work but thought I'd ask!  Thanks for your time and help!

Hi Marie.  I would try the toaster oven over the crock pot.  I'm not sure that the moisture that the crock pot would create will help the egg whites develop, but I'm open to hearing other ideas.  If you have good toaster oven that can control the heat around 250-300 degrees or so, I would say go ahead.  Wait until a knife or tester comes out clean and then shut the toaster oven off.  Let the meringue cool in the oven until it is cool and crisp.  Then fill or use and enjoy.

Have a great day.

Jim Musumeci  

Home Cooking

All Answers

Answers by Expert:

Ask Experts


Jim Musumeci


Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. Please ask questions on food preparation, techniques, ingredients, recipes, and recommended cookbooks. I CANNOT ANSWER QUESTIONS ON APPLIANCES OR APPLIANCE PARTS, OR ON OLDER OR VINTAGE COOKWARE OR ITS' MONETARY VALUE. I would also request no more than two part questions. Since we are volunteers, I must ask that you rate our answers when you have read them since that is the only way we know if are helping you. PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE". I can only answer public questions and my site will make them public if there is no personal information within. Thanks and have a delicious day.


Cooking has been my passion and avocation for more than 45 years. My grandmother (‘Nani’) taught me the skills needed to cook a complete Sunday dinner by the time I was ten years old. I still treasure the memory of those magnificent aromas wafting through her kitchen. My background includes part time restaurant work and meal preparation for large organizations and churches, as well as planning and cooking hundreds of meals for dinner parties, family gatherings, and business functions. I have also completed several courses at the Institute for Culinary Education (ICE) in NYC. I run a food blog on

The Sussex Voice and The Suburban Trends.

3 Years college level courses in communications. Specialty courses at The Institute for Culinary Education (ICE) in NYC.

Past/Present Clients
Fraternal Organizations.

©2017 All rights reserved.