swiss meringue in advance?
I am making shortbread cookies with lemon curd on top and then swiss meringue on top of that. kind of like a lemon meringue pie on a cookie. I wanted to make all the components beforehand and then assemble them when I am ready to serve. Can I make the swiss meringue in advance put it in a piping bag and leave it in the fridge for a few hours until ready to assemble? Will it get hard?
I would just assemble them all together in advance but I am nervous about the cookie getting soggy from the curd.
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