How do I store pre-made meringues for floating islands dessert?

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!

In Vero Veritas


Cav February 11, 2015
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.
In V. February 11, 2015
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?
ChefJune February 11, 2015
Whatever you do, do NOT put them in the fridge. They will turn spongy and be unusable.
In V. February 11, 2015
Thank you, Chef June! Noted.
nashama February 11, 2015
Room temp, definitely. Refrigerators are humid environments and will soften the meringue for sure.
In V. February 11, 2015
Thank you nashama! :)
Nancy February 11, 2015
Agree with HLA about air-tight & duration. You didn't sat where or temp. I was taught room temp. Agree, other?
In V. February 11, 2015
Seems everyone agrees, thank you Nancy!
bigpan February 10, 2015
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.
In V. February 11, 2015
Wonderful, thank you very much!
hardlikearmour February 10, 2015
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.
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