Keep those Meringues Stay Crisp
Every time I bake a batch of meringues, I’m reminded how fragile these little clouds can be. After whipping up egg whites and sugar, I always let them cool completely before even thinking about storage. If the weather’s sticky, straight into the fridge they go for a quick chill. Once they’re dry and cool, I stack them in wide-mouth mason jars, layering parchment paper between each row. That extra sheet under the lid really helps keep the tops from getting crushed.
I’ve learned not to cram too many in one jar—if they don’t fit, it’s time for another container. They stay crisp for a couple of weeks at room temp, as long as they’re kept away from sunlight and humidity. When I want to keep them longer, I use a freezer-safe box, again with parchment between layers. They freeze well for about a month, and after a few hours on a wire rack at room temp, they’re just as good as fresh. One thing I never skip: checking that they’re totally cool before freezing, or else the texture gets weird. Not a fan of soggy meringues.
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