Things bakers know: Store your meringues in the freezer (!) (2024)
One of my uncle’s favorite desserts is meringues. He’ll pop one in his mouth, widen his eyes in delight, and exclaim how it just dissolved.
Whenever I return to my hometown in South Carolina, I try to make him a batch. Emphasis on “try.”Because the one thing about South Carolina is that it’s constantly humid, and humidity is the enemy of meringues.
That’s because these simple desserts are made from whipped egg whites and sugar, and crucially, they are baked low and slow (usually between 200°F and 250°F) for a long period of time until completely dry. Completely. That’s what gives them their characteristically crispy texture. If the atmosphere is humid or rainy, the meringues pick up the moisture in the air because sugar is hygroscopic — in other words, it attracts water. As it draws in moisture, the meringues become sticky and soft instead of dry and crisp. If they’re not eaten immediately, before the humidity can get to them, it’s basically a disaster.
Photography by Erica Allen; food styling by Liz Neily
Because of this unfortunate bit of climate constraint, I used to only make meringues during the drier winter months. 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. This means you can make plain meringue cookies anytime, yes, but you’ll also have so many other desserts waiting at your fingertips.
Bake a large batch of pavlova shells (full-sized or mini) and stack them in your freezer — you’ll be able to take one out, make some whipped cream and macerate some fruit, and have a light, summery pavlova ready to enjoy in a matter of minutes (and, notably, without turning on the oven). Or you can crush up meringue cookies and layer them in a serving dish with whipped cream and fruit or jam for an elegantly rustic Eton mess.
Photography by Erica Allen; food styling by Liz Neily
A few tips for success: Wrap the meringues tightly or place them in an airtight container, as you don’t want these simply flavored confections to pick up off flavors from your freezer. Some of our favorite freezer-friendly picks are these stackable, rectangular containers with lids and this 19-cup airtight acrylic canister.
When packaging for the freezer, be mindful of how delicate meringues are. If you have a large batch, you could lay them flat in a single layer on a baking sheet or cardboard round, then wrap tightly (and set on top of everything else in your freezer so they don’t get crushed). Or stack gently in a freezer-safe container with layers of parchment in between.
Also, make sure to remove the meringues from their container when you take them out of the freezer and allow them to thaw. The inside of the container can pick on condensation as it warms, introducing moisture and affecting the texture of the meringue. If you pull them out of the freezer on a very humid day, you may even want to pop them in a low oven briefly so they can crisp up further.
And one more tip for keeping meringues stable during hot, humid weather: As covered in our previous post on meringue rules, you can mix a few teaspoons of cornstarch with the sugar to help soak up any extra liquid in your meringue and prevent it from weeping.
Now, any season can be meringue season, regardless of the weather. Someone go tell my uncle.
Need a refresher on making meringues? We've got you:
Cover photo by Kristin Teig; food styling by Liz Neily.
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.
Once your meringues are cool, place them in an airtight container, with parchment paper in between the layers to prevent them from crushing each other in the container. Store them at room temperature for up to 3 weeks, or keep them in the freezer for up to 1 month.
Can You Freeze Meringue? You can freeze meringue provided that you put it in an airtight, freezer-safe container first. Baked meringue (like pavlova or meringue cookies) will stay good this way for up to a month, while uncooked meringue will last this way for up to ten months.
Italian meringue is made with a sugar syrup. The egg whites are first whisked to soft peaks and then a hot sugar syrup (that has been boiled to soft ball stage, 115°C/240°C) is gradually added while whisking.
Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.
If you have a large batch, you could lay them flat in a single layer on a baking sheet or cardboard round, then wrap tightly (and set on top of everything else in your freezer so they don't get crushed). Or stack gently in a freezer-safe container with layers of parchment in between.
Once the meringue is golden, the pie can be returned to the freezer for a few minutes if you are unable to serve it right away. Or, pack the completed pie in an airtight container to freeze for up to 2 weeks. Place the re-frozen pie in the refrigerator for 30 minutes to soften before slicing.
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 dry and almost lumpy, curdled milk texture is equally undesirable, both aesthetically and functionally. Nor is there any going back. Once your egg whites are overbeaten, they won't work properly in your meringue. Properly-whipped egg whites should look shiny and moist.
Bake the meringues for at least an hour, or until they peel easily away from the parchment. If your oven is too hot, they lose their pristine whiteness and turn a sad shade of beige.
Italian meringue has a soft and creamy texture that is considered the most stable of the three types. Because it holds its shape so well, you can typically find Italian meringue piped on desserts like baked Alaska or pastries.
French meringue has a delicate and airy texture, making it perfect for meringue cookies and pavlovas. Although it's the least stable of the three types of meringue, it's also the easiest to make, so it's a great option for beginners.
It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake. The ratio is usually 1/8 teaspoon of cream of tartar for every egg white.
Turn off the mixer and check the stiffness of the peaks. In total, this should take about 4 to 5 minutes. For soft peaks, the beaten egg whites should have some body but not hold their shape. If you scoop up the whites with the whisk attachment, they should quickly curl and fall into themselves.
(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.
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.
Room temperature (68°F to 72°F) egg whites will whip up faster. Cold eggs are easier to separate. The solution? Separate your eggs while they're cold, placing the whites into a small container before adding them to the mixing bowl to come to room temp.
Once the meringue is cold carefully transfer it to an airtight container, such as a cake box. If you don't have a container of a suitable size then wrap the meringue, still on its baking sheet, with a double layer of clingfilm.
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