Hi Liz, we've always eaten it the day of, and if it's humid, it sometimes weeps. But it still tastes good! Seems like others on this thread have more experience storing meringue than I do; hope you found it helpful!
Also, here is a thread about a pavlova, also made with meringue, that you may find helpful. The key is to keep all the components separate -- and to store the meringue as ChefJune suggests -- and not to assemble the dessert until shortly before serving. ;o)
in an air-tight container. Do NOT refrigerate!
We called that "Forgotten Torte," and it was our family's standard Passover Dessert. Mom filled it with big scoops of rainbow hued sherbets. And sometimes Ice cream, as we didn't keep kosher. But if you refrigerate or freeze it, the meringue will weep and get very chewy. It will also likely lose its shape.
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http://cooking.nytimes.com/recipes/8534-forget-it-meringue-torte
https://food52.com/hotline/29717-a-question-about-a-recipe-pumpkin-pavlova-with-pecan-brittle
We called that "Forgotten Torte," and it was our family's standard Passover Dessert. Mom filled it with big scoops of rainbow hued sherbets. And sometimes Ice cream, as we didn't keep kosher. But if you refrigerate or freeze it, the meringue will weep and get very chewy. It will also likely lose its shape.