Storing meringues

kah22

After making some custard i had a number of egg whites left over so made up a meringue base. I don't want to use it immediately so what's the best way to keep it? Freeze it, store in a dry cupboard, how? How long should it stay fresh for?

Thanks for your advice and a happy Easter to all on the forum

Kevin

VfM4meplse

Cover it to keep it dry, and then store in an airtight container.

I'm not sure how long it will last for, because any humidity will work against it. The best thing you can do is find some YS berries and double cream after the BH and turn it into a pavlova.

Islandmaid

I've kept mine for a week, in cake tin Double wrapped in clingfilm to stop it getting moist

PasturesNew

Airtight box and they keep for weeks/months even!

Callie22

It depends how dry it is. If you've made a chewy pavlova type base then I wouldn't keep it more than a week in an airtight tin, as it'll start to get damp and won't be very pleasant. If you've made the kind of meringue that's more like shop-bought and is completely dry and crumbly then you can keep that for much longer, as long as you keep it dry. It's hard to make that kind of meringue at home though.

kah22

Could you freeze it. M beginning to honk not