Final answer:
To bake a crisp meringue without browning, use a low oven temperature, between 200-250 degrees Fahrenheit, and consider leaving the meringue in the oven with the door ajar post-baking to continue drying without additional heat.
Step-by-step explanation:
In order to bake a crisp meringue without browning it, the key is to use a very low oven temperature. Typically, an oven temperature set between 200-250 degrees Fahrenheit (93-121 degrees Celsius) is recommended.
Meringues need to be baked slowly and at a low temperature to allow the moisture to evaporate without causing the sugars to caramelize, which would result in browning.
Another tip is to leave the meringue in the oven with the door slightly ajar after the baking time is complete. The residual heat will continue to dry the meringue without increasing the temperature.
Also, ensure you are not using a convection setting, as this can cause uneven browning.