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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!

asked by In Vero Veritas over 2 years ago

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11 answers 2518 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 2 years ago

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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516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 2 years ago

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.

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added over 2 years ago

Wonderful, thank you very much!

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Nancy

Nancy is a trusted home cook.

added over 2 years ago

Agree with HLA about air-tight & duration. You didn't sat where or temp. I was taught room temp. Agree, other?

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582fef1e 086d 43c7 b35e 9f9b1b2fdf29  0347b1d
added over 2 years ago

Seems everyone agrees, thank you Nancy!

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added over 2 years ago

Room temp, definitely. Refrigerators are humid environments and will soften the meringue for sure.

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582fef1e 086d 43c7 b35e 9f9b1b2fdf29  0347b1d
added over 2 years ago

Thank you nashama! :)

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 2 years ago

Whatever you do, do NOT put them in the fridge. They will turn spongy and be unusable.

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added over 2 years ago

Thank you, Chef June! Noted.

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Cav
added over 2 years ago

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.

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582fef1e 086d 43c7 b35e 9f9b1b2fdf29  0347b1d
added over 2 years ago

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?

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