Storage

[Sussan Estela Olaya]

Hi Christofer.

Thanks for your question!

To give you the best answer, could you please clarify whether you’re referring to plain meringue shells (like baked meringue or “suspiros”) or the shells used for French macarons? They’re stored and defrosted a bit differently, so we just want to make sure.

In the meantime, here’s a general guideline:

Baked meringue (like “suspiros”): These should be stored in an airtight container at room temperature in a dry place. Freezing isn’t recommended, as moisture during defrosting can ruin their texture.

Macaron shells (unfilled): These can be frozen. Store them in an airtight container, layered with parchment or wax paper. When defrosting, leave them at room temperature in the closed container for a few hours to prevent moisture from affecting them.

Looking forward to your confirmation so we can give you a more specific answer.

Best regards!

[Christofer Politis]

Like meringue shells for pavlova

[Sussan Estela Olaya]

Thanks for the clarification, Christofer!

If you’re referring to meringue shells for pavlova, it’s important to know what type of recipe you’re using.

If you’re following a traditional dry meringue recipe, freezing is not recommended, as the structure is very delicate and moisture during thawing can ruin the texture.

However, if your recipe includes any additives or modifications (such as starch, stabilizers, or a special type of sugar), that could affect how well the meringue holds up to storage or freezing.

Could you let us know exactly which recipe you’re following, or if it’s one from our platform?. That way, we can give you a more accurate recommendation on how to store them and whether freezing is a good option in your case.

Looking forward to helping you further.

Best regards.