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| Can you make meringue shells ahead of time and store them??
Thanks in advance. |
Follow-Up Postings:
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- Posted by Ginger_St_Thomas (My Page) on Fri, Apr 4, 03 at 10:11
| I've made the big meringue cookies (I think from Martha Stewart) & stored them in a Clik-Clak container for a few days & it worked for me, even in this humid climate. |
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- Posted by Daisyduckworth (My Page) on Sat, Apr 5, 03 at 0:43
| Allow cooked meringues to cool thoroughly, wrap in foil or arrange in an airtight container with greaseproof paper between layers. They will be fresh up to 2 months later. If you add a teaspoon of cornflour for every three egg whites, you'll reduce the amount of weeping - they'll be drier, and will keep better. |
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- Posted by Tomato_Girl (My Page) on Tue, Apr 8, 03 at 11:02
| Thanks for the information. I saw a recipe where you make a depression in the meringues and before serving you put a dollup of jam in the middle. Sounds good to me! |
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- Posted by LoriJean44 (My Page) on Sun, Apr 13, 03 at 10:56
| Tomato Girl, as another serving suggestion, the meringues are also good filled with lemon or orange curd, too! Lori |
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- Posted by Tomato_Girl (My Page) on Mon, Apr 14, 03 at 8:52
| I made the meringues last night. It was quite an experience. I didn't know when to stop beating those egg whites. LOL. Thanks Daisyduckworth - I did put two teaspoons of cornstarch into the recipe which had 6 large egg whites. P.S. Next time I definitely will use PARCHMENT PAPER! |
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