Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I would worry they will lose their crispness in the fridge
Put them in an air tight container. No refrigeration necessary.
Every meringue I've ever made--and I made some a week ago--have last a VERY long time in a room temp airtight container as long as they were properly crisp in the first place. And I agree that refrigeration might make them sticky.
What is the meringue for? Refrigeration will definitely add moisture to your meringue, which you don't want.
If it's for a pavlova and your meringue is crisp on the outside and chewy on the inside, I'd make it no more than a few days in advance. If these are the kind of meringues that are really crispy, though, you could for sure make them a week in advance and store them in an airtight container at room temperature.
Please enter a valid email address.
Well played. You deserve a cookie.
Make This Spinach Pasta Now
A Fresh Way to Pop the Question
Indonesian Fried Rice
16 of Our Coziest Dinners
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.