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Forum
-> Recipe Collection
-> Sephardic Food
polished
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 Mon, Feb 07 2022, 2:27 am
I want to make meringues for mishloach manot.
What is the best way to store and how early can I start making them?
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sky
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Mon, Feb 07 2022, 7:09 am
Just a word of warning.
One of my first years married I made meringues. Stored them covered in a cool place. Packaged them the night before.
Purim day was a wet, rainy, humid day. Over the course of the day the meringues melted in their packages into a wet sticky mess while delivering.
Maybe there was something I could’ve done differently. But they didn’t survive delivery in humid weather.
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polished
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Mon, Feb 07 2022, 7:11 am
You are making me nervous 😬
Now I am rethinking
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zaq
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Mon, Feb 07 2022, 10:31 am
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Yes, do rethink meringues. They absorb moisture from the air, and on a humid day can melt into a blob before your eyes. When I make meringues, they go straight into the freezer and are served still frozen.
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butternut1
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Mon, Feb 07 2022, 10:38 am
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The longer you cook them so they are less moist inside, the more they will last. I cool them in the oven overnight so they dry out completely. That will help them last.
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