be slightly crisp. a little moisture is fine. don't be tempted to open the oven until your timer buzzes or you risk ruining your meringue.
cool your meringue for about 10 minutes and carefully peel it from the parchment paper. set aside.
bake the brownies in the 10-inch spring form pan. follow the cooking directions on the brownies for a 9-inch pan and watch them in the last couple of minutes so they don't over bake. the timing should be just about right.
let the brownies cool and then remove the ring from the pan. place the brownies on your dessert tray. spread the top of the brownies with a generous helping of 