Yes Mia. Turn it off, jam the door slightly open and leave to cool completely. If your meringues are large, rather than bite-size, you’ll probably need longer in the oven. If they lift off easily from the paper, without sticking to it, you know they’re done. If by any chance they’re not quite baked enough and they become soft the next day, put them back on low heat to dry up for another 30 mins. When they’ve been completely dried, these meringues will stay crispy for weeks in a sealed container.