When baking meringues, it is common to put them on a baking paper that has been slightly buttered. However, once they are baked, they can be tough to get off the paper without crumbling them, since they are so fragile by nature. So the solution to this problem? Just after baking, pour in some water UNDER the paper (not ON it!), so it can be easily removed from the baking plate. Then, the meringues should be easy to get off the paper without massacring them.