Mad for Meringue: 19 Delicious Meringue Recipes (2024)

FAQs

How long does meringue last in the fridge? ›

Use uncooked merengue immediately.

You're best off using uncooked meringue immediately, but if you need to store it, keep it in the fridge in an airtight container for up to twenty-four hours.

Thanks to their high sugar content and lack of fat, meringues keep very well. In fact, when stored correctly, you can enjoy your meringues for up to a month after you initially make them. As a general rule, meringues will last about two to three weeks stored at room temperature or up to four weeks in the freezer.

Meringue is a classic confection that has stood the test of time. It is a delicate foam made by beating egg whites and sugar until they reach stiff peaks. The resulting texture is light and airy, and the taste is sweet and ethereal.

Here's the scoop for ensuring your pie comes out of the refrigerator as beautifully as it went in. To store a meringue-topped cream pie, let it cool for 1½ hours, then refrigerate.

Add cornstarch to the meringue to stabilize it.

Cornstarch helps the meringue keep its shape, making it a good ingredient addition if you're worried about your meringue weeping. Add about 1 tablespoon (15 ml) of cornstarch into the meringue as you're whipping it so it will absorb some of the extra moisture.

Swiss meringue can be made up to a day in advance and stored in the fridge in an airtight container. Similarly, Italian meringue can be made up to two days in advance and stored in the fridge in an airtight container.

But not anymore: Now, I'm using my freezer to make meringues no matter the weather. No one is more thrilled than my uncle. The trick is to store the baked, cooled meringues in the freezer, where the dry, cold air prevents them from attracting moisture and losing their crispness.

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Why do you put cornstarch in meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

To store French meringue cookies, place parchment paper between layers in an airtight container to prevent sticking. A glass Pyrex container works well, just ensure it's airtight. Refrigeration can help prolong their shelf life, but if kept at room temperature, store in a cool, dry place.

Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

The trick is to store the baked, cooled meringues in the freezer, where the dry, cold air prevents them from attracting moisture and losing their crispness. This means you can make plain meringue cookies anytime, yes, but you'll also have so many other desserts waiting at your fingertips.

Swiss meringue can be made up to a day in advance and stored in the fridge in an airtight container. Similarly, Italian meringue can be made up to two days in advance and stored in the fridge in an airtight container.