Hi! I have seen that Floating Islands (poached meringue in crème anglaise) can be made ahead of time. How ahead of time can I made the meringue? How should I store it?? Thank you!
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hardlikearmour is a trusted home cook.
Make sure the meringues are dry through and through, then store in an airtight container. Any moisture will make them soften (be it from their own interior or the atmosphere). They will typically hold for 2-3 days.
I recall a nice restaurant in Paris that displayed the floating islands on a platter of creme in the window - and served from there.Keeping them air tight is right, but let them come to room temp and "float" before serving.
Wonderful, thank you very much!
Nancy is a trusted home cook.
Agree with HLA about air-tight & duration. You didn't sat where or temp. I was taught room temp. Agree, other?
Seems everyone agrees, thank you Nancy!
Room temp, definitely. Refrigerators are humid environments and will soften the meringue for sure.
Thank you nashama! :)
June is a trusted source on General Cooking.
Whatever you do, do NOT put them in the fridge. They will turn spongy and be unusable.
Thank you, Chef June! Noted.
I'm gonna go a little against the flow here. As it's a poached Meringue, not dried out in the oven, it's perfectly okay to store it in the fridge for a few hours. It's supposed to be soft and moist. They will need to be in an air-tight container (to keep out any strong aromas from the fridge) and on kitchen paper, to absorb excess moisture from the poaching liquid. The downside to this is that they can deflate a little over time, so I'd be looking to cook them to order.
This is what I was thinking- thank you for writing! I'll do a test run tonight. Would you happen to have an opinion about poaching in water vs milk? Think one would be better?
It's sweet, salty, and just a little bit tangy.
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