Period and storage conditions of meringue. How long to store homemade meringue?

Meringue cake (baked meringue) is one of the most popular sweets, especially among children. The product is perishable, so it cannot be stored for a long time. Ideally, it should be consumed immediately after purchase or preparation. Meringue doesn't like moisture very much, so it is important to use dry, preferably paper bags. Homemade meringues have a shorter shelf life than store-bought ones, since they are usually prepared without preservatives.

How to tell if meringue has gone bad

History of meringue

Baked sweet whites of chicken eggs are called meringues, literally from the French word meringue.
There are rumors that the author of this dish is the Swiss Gasparini, who once lived in the town of Meiringen. According to other sources, small airy cakes have been known since the time of the Polish king Stanislav Leszczynski. They say that his cook “sniffed” the recipe from the French and prepared airy cakes based on meringue - vacherins.

But there is another point of view. It is more likely that François Massialo was the first to use the word “meringue” in his cookbook, which was published in 1692. But there is still no exact, unambiguous answer.

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Swiss meringue is egg whites beaten with sugar in a steam bath. This type of meringue is considered universal; it is used for meringues, for filling, and as cream.

Meringue, a recipe common in France, is prepared by baking whipped egg whites with sugar for a long time at a low temperature. The lush protein mass is dense, glossy, but does not hold its shape for a long time. Therefore, it will not be possible to prepare patterned roses with sharp edges. But it’s great for creating cute, voluminous frozen drops.

The most difficult preparation technology is meringue, the recipe for which was invented in Switzerland. The whole difficulty lies in the fact that you need to beat the whites with sugar in a steam bath, while making sure that the mass is beaten slowly, evenly and in no case burns to the walls of the dish.

Even the slightest violation of technology will contribute to the formation of lumps in the protein mass.

Shelf life of Swiss meringue

There are three types of meringues. And they differ in the method of preparation.

French meringue is egg whites beaten with sugar or powdered sugar. This is the most popular method for making crispy, fluffy meringues. This method is the simplest preparation option.
Swiss meringue is made from egg whites beaten with sugar in a water bath, then allowed to cool without stopping beating, and then baked. It is used to produce products such as meringues, meringues (dry crispy crust with a moist soufflé core inside), as well as creams.
Italian meringue is made from whites whipped into foam with hot (boiling) sugar syrup. Most often used for decoration, creams and other meringues that do not require further heat treatment.

According to other sources, small airy cakes have been known since the time of the Polish king Stanislav Leszczynski. They say that his cook “sniffed” the recipe from the French and prepared airy cakes based on meringue - vacherins.

The eggs should not be completely fresh, but not too old. The optimal freshness of eggs for meringue is 1~3 weeks from the moment they were laid by the chicken, provided that the eggs were stored in the refrigerator.

Using this method you can also bake meringue cake, as in the previous version. But unlike French meringue, Swiss meringue is prepared in a water bath.

The dishes and kitchen utensils that you will use to beat egg whites must be perfectly clean and free of grease. The fact is that fat deteriorates the quality of the protein dough and prevents the meringue from maintaining its shape, so before cooking, you should pour boiling water with the addition of lemon juice over the dishes.

How long can meringue be stored in accordance with GOST

Store-bought meringues that are not planned to be used immediately should be left in their original packaging without damaging its integrity.

All dishes that the squirrels will come into contact with must be perfectly clean and dry. Even a small amount of fat on the walls can greatly complicate the beating process and contribute to the transformation of the protein mass into a sole.

However, you can beat the whites for meringues and meringues in several ways, each of which is good for a specific application.

To get a crispy meringue, beat the egg whites until they reach sharp peaks - when the mixture stretches behind the whisk, forming beak-like angles. If the white cream forms round peaks on the whisk that gradually fall off, then you are dealing with soft peaks, ideal for making delicate cakes or sponges.

The subtleties of making perfect meringue

To make it, beat the whites with sugar or powder until fluffy. This meringue serves as the basis for a delicate and fragile meringue. Bake the meringue at the specified temperature for 5-7 minutes and turn off the oven completely. Please note that if the temperature is set correctly and the oven is evenly heated, the bezes will first become matte and begin to increase in size.

The technical specifications state that after defrosting the meringue, the product must be used within the next 3 days.

It’s interesting that meringues or meringues are also called “forgotten cookies” because they are baked at a low temperature and after baking are left in the oven until they cool completely so that they “reach condition”. This is even more likely to be drying rather than baking, because the finished meringue should be dry, crispy, melting in the mouth and without a dark crust.

In the modern world there is a huge demand for homemade sweets and baked goods, and meringue has deservedly taken one of the leading positions. This light dessert is an indispensable component of candy bars, used to decorate cakes, cupcakes and gingerbreads, adds a zest to exquisite tarts and is the basis of such a famous delicacy as the Pavlova dessert.

There are three ways to prepare meringue - French, Italian and Swiss. The French prepare the protein mass very simply - beat the whites with a pinch of salt, gradually adding powdered sugar until it holds its shape perfectly.

The simplest type of meringue. Each of us at least once in our lives beat egg whites with sugar - for example, for icing on Easter cakes. Everything is simple - beat the egg whites, gradually adding sugar. When the mass becomes glossy and stable, use it according to application.

Shelf life: What is the shelf life of homemade meringues and marshmallows?

The consumer decides at his own discretion whether to consume an expired product if it shows no signs of spoilage or not.

But no matter what holiday you present this dessert to, no matter who you present it to, in one hundred percent of cases you are guaranteed bright emotions and smiles - children's, women's, and often men's.

Outwardly, it is often compared to a cloud - the cake turns out light and snow-white. It crunches pleasantly on the teeth leaving an unforgettable aftertaste. The dessert is based on only two ingredients: sugar and beaten egg whites. To make the cake delicious, you need to bake the meringue for a very long time.

GOST is an official document that approves standards for storage, use and other parameters for each food product. We didn't forget about the meringue.

However, meringue and meringue are completely different dishes, no matter how strange it sounds. The meringue is only the base for the cakes, which are later baked at the lowest possible temperature in the oven for several hours and subsequently become meringue. Meringue is also used to create creams, layers, souffles, and decorate cakes, waffles, and pastries.

Meringue must be stored in an airtight container, otherwise it will quickly absorb moisture and surrounding aromas. You can keep it in a closed box, an airtight food bag made of special paper, or in a parchment package. Hermetically sealed plastic containers also work well for storing this product.

Meringue can serve as the top of another dessert or serve on its own as a sophisticated cake. There are three ways to prepare meringue: French, Italian and Swiss. There are significant differences between them.

Vacuum packaging further increases the humidity inside, and without it, the cake will quickly absorb foreign odors and lose its hardness. We set the electric oven to 150° with a heating mode from below and from above, without a fan or grill.

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Types of meringues

There are three types of meringues. And they differ in the method of preparation.

French meringue is egg whites beaten with sugar or powdered sugar. This is the most popular method for making crispy, fluffy meringues. This method is the simplest preparation option.
Swiss meringue is made from egg whites beaten with sugar in a water bath, then allowed to cool without stopping beating, and then baked. It is used to produce products such as meringues, meringues (dry crispy crust with a moist soufflé core inside), as well as creams.
Italian meringue is made from whites whipped into foam with hot (boiling) sugar syrup. Most often used for decoration, creams and other meringues that do not require further heat treatment.

Beat egg whites and sugar, what could be easier?

How much variety can you achieve when preparing a dish with just two ingredients?

However, you can beat the whites for meringues and meringues in several ways, each of which is good for a specific application.

Very often, meringue is whipped to the point of “peaks”, which characterize its density:

“Soft peaks”
- when the protein raised on the whisk does not hold its volume and gradually drips off.

In other words, mastic, although it is a preservative due to its high sugar content, does not preserve the freshness of the product.

However, if the delicacy is beautiful and tasty, and even spectacular cake trays are used to serve it, then you hardly need to think about its preservation for a long time.

Meringue (meringue) is stored for a long time, although one week is usually considered. We didn’t keep this dessert for more than two weeks because even in large quantities it is eaten quickly. And within two weeks the taste was exactly the same as the day it was prepared.

If you are still afraid that all the sugar will not dissolve, replace half with powdered sugar.

It is easy to overbeat the whites, then the mass will be too porous and will fall off quickly, but you should get a dense, smooth, shiny mass, so it is recommended to beat at low speed first.

If you want to color the meringue, it is better to use gel or dry dye, which is added at the very end. Remember that the raw meringue should be a little brighter than the color you want in the end, because... a small part of the dye still burns off during baking.

Meringue is a simple dessert that is in no way inferior in taste to dishes with a complex preparation process. Any dessert requires compliance with certain storage conditions. If meringue is stored in a drawer or together with sweets in a candy bowl, the dish will quickly deteriorate and turn into real poison.

Depending on the preparation process, meringue can be of the following types:

French - involves mixing egg whites with granulated sugar. The cakes are crispy and light.
Swiss - beat egg whites with sugar in a water bath, wait for the product to cool, and then bake
Italian - whites whipped into foam with hot syrup with added sugar.

However, when it reaches a dense state, the mass is laid out on a baking sheet for drying (baking).

Crispy protein cake can be filled with cream, berries, nuts and chocolate.

According to the cooking technology, it resembles protein custard. To get an airy texture and a glossy surface, you need to use 2 egg whites and weigh out exactly 120 g of sugar.

Swiss meringue preparation technology:

Pour the egg whites into a deep saucepan or thick-bottomed pan and cover them with sugar. Using another bowl, create a water bath.
Without ceasing to stir, heat the whites to 70 C and completely dissolve the sugar.
Using a hand mixer, beat the mixture for about 10 minutes at medium speed.
Remove the meringues from the water bath.

According to the first legend, the cream was named after the Swiss town of Meiringen. It was here that the famous Gasparini lived, an Italian chef who invented an airy dessert made from sugar and proteins.

According to the second legend, the birthplace of meringue is Poland. The Poles are sure that the name comes from the word “marzynka”, and the personal chef of King Stanisław I Leszczynski came up with the recipe for the sweet dish.

The latest version claims that the first written description of what meringues are was made by the French chef Massilano. Therefore, France should be considered the birthplace of the dessert.

And while the culinary experts of these three countries are arguing about who invented the puffed cream, those with a sweet tooth are enjoying its most delicate taste, and housewives around the world are learning the basics of cooking.

Differences between meringue and meringue

Meringue is an airy sugar-protein mass with a delicate texture. It is often confused with meringue, although these are two different concepts. The meringue is based on meringue. And to get the finished product, it is baked at the lowest possible temperature for several hours.

Meringue is consumed as an independent dessert, or used as a component of products with a more complex design: waffles, macaroons, etc. It is often used to decorate cakes, pastries, or used as a layer.

There are three ways to make meringue.

French . To make it, beat the whites with sugar or powder until fluffy. This meringue serves as the basis for a delicate and fragile meringue. At the same time, it is very easy to manufacture.
Swiss . It can be made by beating egg whites with added sugar in a water bath. This meringue is also the basis for meringues, creams, etc.
Italian . The whites are whipped until a stable foam is obtained with heated sugar syrup. It is used for decorating confectionery products, making cream and meringue, which does not require heat treatment. Meringue prepared in the Italian way is the most stable product in terms of storage and during further baking. Therefore, it is most often used to make the popular macaroons.

Meringue shelf life

Meringue is one of the easiest desserts to prepare, which, however, still raises a lot of questions and difficulties in the preparation process. People also call meringue meringue. Many people get confused by the names and don’t understand the difference. They also don’t respect the shelf life of meringues, they just don’t know. And the consequences of poisoning with an expired product will not brighten the holiday.

However, it is not advisable to eat such cakes often, and children should not eat them at all.

So, a cake made with sour cream or whipped cream will have the shortest shelf life.

It can be eaten within 16 hours without harm to health.

If you covered your cake with curd, butter or custard, try to consume it within 18 hours.

Homemade meringue

After baking, the shelf life of homemade meringue at room temperature is 14 days. In a freezer, this time increases to 1 month.

Depending on the amount of sugar present in the protein mass, the storage duration of the meringue will be calculated. The amount of sugar also affects the density of the product.

Due to the low moisture content of the meringue, it can be stored for quite a long time in natural conditions. The place for its storage is chosen dry, protected from sunlight.

How long can you store meringues and how to properly store them (in the refrigerator and without)

Airy meringue and meringue are the favorite dessert of many people with a sweet tooth. But these sweets have one drawback: during storage, these sweets become damp, as a result of which they lose their light structure and original taste. We will tell you in this article how to store meringue so that this delicacy does not get soggy.

Meringue or meringue is a rather delicate creation; moisture is strictly contraindicated for it, so it is better to store it in a paper or plastic bag, well closed. There is no need to put them in the refrigerator, there they will also become damp and lose both shape and taste.

Meringue can be stored in an airtight container for about a week.

To do this, you should use a closed container. For example, food containers. You can also take a simple plastic bowl and cover it with cling film on top, making a couple of holes in it with a toothpick. But most of all I like the option with plastic transparent containers, which are given in the supermarket with ready-made food.

Store in a cool, dry place, preferably in a closet. The refrigerator will not fit, neither a regular shelf nor a door. An open space such as a vase and a tray will not work either.

As for the shelf life of meringue, we take into account that any sweets are a good environment for the development of pathogenic microorganisms. Therefore, it is better to eat everything within 2-3 days, a maximum of a week if the color, texture and smell have not changed.

This airy cake can be stored for quite a long time if you compare it with other desserts. After all, the shelf life is from a week to ten days. That is, during this time you can store and eat them without fear of getting poisoned. Well, if you keep them in the refrigerator, you can store them for even two weeks.

It is worth considering that if you prepared them yourself, then the shelf life is from the moment of preparation.

That is, we are talking specifically about homemade Meringues, and not about store-bought ones, because there is no idea at all when they were prepared, because the expiration dates are pasted there in advance, that is, they were made today, and the expiration date is set as tomorrow, for example.

In general, these cakes, for example, are never stored for a long time, as they are eaten very quickly, in two or three days maximum. That’s why we never store them for so long, but in general they are stored for quite a long time.

Meringue or meringue is a rather delicate creation; moisture is strictly contraindicated for it, so it is better to store it in a paper or plastic bag, well closed. There is no need to put them in the refrigerator, there they will also become damp and lose both shape and taste. Meringue can be stored in an airtight container for about a week.

This is even more likely to be drying rather than baking, because the finished meringue should be dry, crispy, melting in the mouth and without a dark crust.

Meringue is a very tasty treat, especially for those with a sweet tooth. Meringue can be stored for quite a long time due to the small amount of moisture in its composition.

Rules for storing meringues in the refrigerator

A serious disadvantage of storing meringue in the refrigerator is the rapid loss of its properties as a protein product as a result of waterlogging. In this case, the meringue loses its shape, changes its organoleptic qualities, and radically changes its structure from fragile, airy and crispy to sticky, dense...

In sealed packaging, the cakes will become damp inside within a day in the refrigerator as a result of condensation accumulation.

Dampness in the refrigerator, in addition to the loss of appearance and organoleptic qualities, poses another threat: when wet protein is left in the refrigerator for a long time, microorganisms begin to multiply on it, which can subsequently cause an infectious disease or intoxication when the food is consumed.

The conclusion is obvious: meringues should not be stored in the refrigerator; within a short period of time the product will become damp and unsuitable for food. And in the worst case it will become dangerous.

Even with airtight packaging, a regular refrigerator does not solve the problem of how to preserve meringues.

The exception is refrigerators equipped with a no-frost system. The ideal way to store meringues in such a refrigerator is in paper bags or cardboard boxes.

As previously noted, meringue or meringue should not be placed in the refrigerator unless it has a no-frost system.

This is even more likely to be drying rather than baking, because the finished meringue should be dry, crispy, melting in the mouth and without a dark crust.

It should be remembered that storing meringue in the refrigerator leads to its rapid waterlogging. The product becomes soft and tasteless. And its structure turns from airy and fragile into dense, viscous, sticky.

If the product is packaged in a sealed bag, condensation will begin to form inside it. The cakes will become moist inside after only a day of storage. In addition to the loss of airy texture, pathogenic microorganisms will begin to develop in the meringue, which may well lead to poisoning.

Why homemade meringues cannot be stored in the refrigerator

Some housewives, having prepared too much of a tasty delicacy, hope to extend the shelf life of the product by using the refrigerator.

But this is a big mistake. Meringue does not tolerate high humidity, which cannot be avoided in the refrigerator.

The shelf life in authentic packaging, after opening, reaches two months. Check the mastic periodically. No foreign odors should appear;
High humidity is not recommended for sugar paste. Therefore, if there are a lot of vegetables or open containers with liquid in the refrigerator, you need to place the pasta as far as possible from them, closing it tightly.

Conditions and shelf life

How long meringue can be stored and under what conditions is of interest to many lovers of this cake. In fact, its shelf life is very short due to the fact that the product contains exclusively natural products.

How to store meringue in the freezer

The freezer is the right place to preserve meringue and all its properties.

In the freezer, unlike the refrigerator, conditions are suitable for storing an airy protein treat. Confectionery products for such storage must be packaged in special pastry bags. Under these conditions, the shelf life of meringues can in some cases be extended to several months.

However, the optimal period is considered to be several days.

Before storing meringue in the freezer, it is also recommended to seal it in special bags and store for no more than a week. Optimally - two to three days.

Before eating meringues or meringues removed from the freezer, you need to check their condition to see if the structure, taste, or smell have changed.

Desserts that have changed their original properties cannot be eaten.

If the protein dessert was purchased in a store, then if long-term storage is necessary, it is recommended to leave the original packaging unopened and place the product in the freezer.

Meringue on a stick

How to store meringues so they don’t get soggy

When deciding how to preserve meringues, it is necessary to reduce the humidity in the room.

Sweets made from whipped egg whites require special storage conditions. This is due to hygroscopicity - the ability to absorb water vapor, which leads to changes in the appearance and organoleptic properties of the delicacy.

If you want to prepare meringue for future use, you should first ensure that the storage conditions for the delicacy do not allow for the accumulation of moisture. The air humidity in the room should be minimal. The ideal option is paper boxes specially designed for this purpose. Hermetically sealed containers, as well as special paper food bags, are also suitable.

The main thing is that the container is hermetically sealed so that the porous protein mass does not absorb moisture and odors from the surrounding air. Provided the air is very dry, baked protein cakes can be stored for quite a long time without refrigeration - up to two weeks. The air temperature in the room where the treat is stored should be cool.

How to save meringue according to GOST

Meringue is defined as a confectionery product containing at least 20 percent sugar. This is stated in the state standard with the following attributes - R 53041-2008. This category includes:

various sweets;
iris;
halva,
paste;
creams;
marmalade;
nougat.

All these products must be kept at temperatures up to +16 ° C and humidity up to 75 percent. In such conditions, with the seal of the container intact, the meringue will remain calm for at least 5 days.

Meringues made at the factory are shelf-stable cakes. This happens because the law allows the production of desserts not only according to GOST, but also according to technical conditions developed at enterprises. According to them, the composition of the ingredients may differ significantly from the original recipe.

Special technical specifications tell you how to store our dessert. It states here that the meringue must be kept under the following conditions:

the temperature regime is +16 °C with permissible fluctuations in both directions within 2 degrees;
air humidity – no more than 75.

In this case, meringue should not be stored next to any other products that have a specific smell.

For purchased products that contain preservatives, the shelf life is (subject to the above conditions) up to 90 days.

Shelf life of meringue with and without cream

The final date must be calculated independently.

The manufacturer empirically calculates the optimal period to avoid claims due to loss of quality of its products.

One of the most effective ways to slow down the oxidative reaction of fats is to create certain storage conditions for confectionery products (temperature, humidity) using refrigerated slides or display cases.

Sorption and desorption, which occur during storage of certain types of confectionery products, play a major role in determining the guaranteed shelf life. These processes depend on several factors:

physical and chemical composition of raw materials;
indicators of the structure of the finished product;
air humidity and temperature;
moisture activity in stored products.

The same product, under different environmental conditions, will either release or absorb (saturate) moisture. For example, caramel at high humidity (more than 80%) will absorb moisture and subsequently become soft and lose its shape.

Surely, almost every one of us, at least once, has been subjected to such a test as making meringue on our own at home. A minimum of ingredients and a maximum of pleasure in the end - it seemed to us that everything would certainly work out, but often what was planned did not coincide with the result - the protein did not want to whip, the sugar did not dissolve, and in the oven the fluffy caps settled and separated, releasing liquid. That was where it all ended - there was no longer any desire to repeat the experiment, was there?

Before we start cooking, let's figure it out a little - what types of meringue exist, how they differ, and which recipe we will use to prepare meringue in the oven.

Meringue Meringue, meringue or meringue, is a light delicacy made from thoroughly beaten egg whites and sugar.

Cookies, muffins, waffles and other dry flour confectionery products are stored in a cool room (no more than 18°C), with a relative humidity of 70% - 75% (with the exception of butter cookies and waffles, for storage of which the humidity should be 65% - 70 %).

Each batch of products must be labeled indicating the exact time and date of manufacture, as well as the period and storage conditions.

Considering that most types of confectionery products have a short shelf life, refrigeration equipment is used for their storage, designed simultaneously for storage and pre-sale demonstration of chilled products in the sales areas of stores, supermarkets, and catering establishments.

It is better to use glass or metal containers.

For snow-white meringue, add a couple of drops of lemon juice, which is also a preservative and stabilizer for meringue. Salt is also a stabilizer for protein foam.

If you want to get caramel-colored meringue, increase the sugar level by about 1/4 and dry the meringue a little longer than usual at a temperature of 105-110 degrees. The taste of these meringues will also be different; they take on a caramel note or, to some, resemble the taste of creme brulee.

During the beating process, all sugar must completely dissolve and contact the protein molecules.

Citric acid has no effect on the volume of the meringue, but helps stabilize it by lowering the pH level of the white, making the foam less likely to settle. A very small amount is enough - excess acid will negatively affect the taste of the finished product, and will also prevent coagulation (thickening) during baking.

Meringue or meringue is a rather delicate creation; moisture is strictly contraindicated for it, so it is better to store it in a well-closed paper or plastic bag. There is no need to put them in the refrigerator; there they will become damp, losing their shape and taste.

You can store meringue for a maximum of a week, and check its condition before use. If the smell, color or texture of the product has changed, it should not be eaten.

Store-bought meringues that are not planned to be used immediately should be left in their original packaging without damaging its integrity.

How to tell if meringue has gone bad

You can determine if a cake is spoiled by the following signs:

An unpleasant, musty or putrid odor, reminiscent of a rotten egg.
Covered with unpleasant mucus.
Dampness.
Mold formation on the surface.
The appearance of dark spots, color change.

The missing meringue cannot be eaten. The product develops pathogenic microorganisms that can cause serious poisoning. Therefore, missing cakes must be disposed of immediately. The product should also not be given to pets.

The benefits and harms of meringue

There are benefits from eating this dessert. The cake contains:

vitamin H;
nicotinic acid;
choline;
vitamin B.

The listed elements lower cholesterol, relieve depression, and support the body. And this has a good effect on the functioning of the heart and blood vessels, and also has a positive effect on the functioning of the nervous system and improving memory.

Harm is associated with high sugar content. This circumstance can lead to disruption of carbohydrate metabolism and malfunction of the pancreas, which causes diabetes mellitus. Therefore, it is worth monitoring the amount of product consumed .

French meringue

French meringue is the most classic and simplest of the above. It is crispy on the outside and slightly soft or dry on the inside. The whipped mass settles quickly, so it must be prepared immediately before use, that is, baking in the oven.

Large Swiss meringues with nuts

Capacities

Plastic containers in which cakes are sold slightly increase the shelf life. They help preserve the product during transportation to your home. But they don't work miracles. Cream products must be stored in the cold immediately.

Suitable storage containers:

carton boxes;
plastic containers;
cake dishes with lid.

What is not suitable:

open plates, spreads, saucers;
plastic bags;
metal containers.

In a refrigerator

At temperatures up to +6 degrees, the shelf life of cakes ranges from two days to a week. Homemade delicacies prepared without preservatives are stored worse. Industrial cakes and other cream products retain their taste and appearance longer, and are safe to eat due to the addition of special ingredients.

Can it be stored at sub-zero temperatures?

Cream desserts should not be frozen. Butter, cottage cheese, and other dairy products separate when thawed, water and fat leave, and the appearance deteriorates. This also affects the taste. If you need to prepare a cake for a holiday in advance, we recommend baking and freezing the cake layers. Biscuit tolerates storage best in the freezer.

Bake a sponge cake. Remove from mold.
Cool on a wire rack for 4-5 hours.
Wrap with cling film.
Place in an additional bag and tie.
Place in the freezer.

Before assembling, remove the frozen cake from the chamber, keep for 3-4 hours at room temperature, then cut into slices, layer, and decorate.

Of all the types, only “Anthill” with honey or condensed milk tolerates freezing well.

Without refrigerator

According to the rules, the cake should not be on the table. The dessert is cut up, placed on plates, immediately distributed to guests, and any excess is stored in the refrigerator. Only during the holiday everyone forgets about it.

Under room conditions, confectionery products with fresh cream, cheese, and cottage cheese do not sit for more than three hours. The shelf life of desserts with custard can reach 5-7 hours. The maximum shelf life of meringue is 30 days; with a layer of buttercream, storage is reduced to 18 hours.

How to extend the shelf life:

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What are meringues like?

Meringue can be prepared in different ways. Moreover, each method has its own difficulties. Thus, there are three types of meringue made from meringue:

Italian. The meringue contains hot and fairly dense sugar syrup. This method is the most difficult, but allows you to achieve amazing plasticity of the finished mass. As a result, this meringue is perfect for exclusive cake decoration. The product is heat treated.
Swiss. It is prepared in a water bath. At some point, the mass is allowed to cool, but do not stop whipping. At the very end it is baked, for example, with a soufflé.
French. It is prepared using powdered sugar, not sugar. Also requires baking.

What other type of meringue is there?

For example, it comes on a stick. This beautiful delicacy is also based on meringue, in which the stick is dipped. The method of preparing the product is the same as for other types of meringue.

The spectacular and festive design of the sweets appealed to many people with a sweet tooth. But what is the shelf life of meringue on a stick? It’s simple. It depends on the density of the meringue mass.

Thus, the more sugar in the composition, the denser the meringue turns out and will last longer.

On average, the shelf life of meringue on a stick will be at least 2 weeks. Moreover, the rules for storing this dessert do not differ from those already indicated above.

12 Jan 2021 Guardian 29309

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What is the difference between meringue and meringue?

According to the recipe, these sweets contain the same ingredients. They contain egg white or sugar. The first component is whipped until peaks form, and then sweet powder is added. This mixture is used to prepare dessert. It is painted in different shades with food coloring and applied on top of cakes, pastries and cupcakes.

In the classical sense, meringue and meringue are independent dishes. Make small cakes by squeezing the creamy mixture onto a baking sheet with parchment using a pastry syringe. Crisp cakes often consist of two halves, which are coated with jam, nut butter or chocolate.