At what temperature are crisp baked meringues normally baked?

Crisp baked meringues are most commonly baked at a low temperature, typically between 200-225°F. This lower temperature allows for a slow drying process rather than baking them quickly, which helps in achieving the desired texture: firm and crunchy on the outside while remaining light and airy inside. Baking meringue at higher temperatures can cause it to brown too quickly or even burn, preventing that ideal crispness. Thus, the range of 200-225°F is optimal for ensuring that meringues dry out thoroughly and develop their signature crisp texture without risk of overbaking or caramelization.