Hi, my name is Terri. I am food blogger and a lover of family history. This recipe sounds very interesting and delicious. I'd love to be able to recreate it. However, I have some questions about the recipe. I have found that when dealing with old recipes, often times the cook who wrote it and those who read it, understood cooking phrases and terminology without things having to be spelled out. Recipes were written in a sort of cooking shorthand.My questions regarding this recipe are: 1) what temperature is a "slow oven"? 2) How long do these bake? 3) What happens to the meringue during baking? Does it stay fluffy, get firm and crispy, or does it deflate and turn caramely?Thanks for your time!