Using a small offset palette knife, spread an even layer (apprx 1.5" thick) of meringue over your each of the circle outlines. Bake for approximately 2.5 hours, or until dry and crisp, rotating pans every 20 minutes. Then leave in turned-off oven for another 60 minutes. *Depending on humidity in your kitchen and variance in ovens, this may take quite a bit longer to bake the meringue. You want to ensure that they are dry all the way through, so as long as they are not browning, you can keep baking them. Remove from oven and leave on tray in cool, dry area, until you are ready to use. Layers will likely have expanded slightly when baked. If you can only fit 2 baking sheets in your oven at once, you can bake the third one afterwards.