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Baked Meringues
Hi all,
In the summer I attempted to make a Chocolate Meringue Crisp using the Swiss Meringue recipe. After baking the meringue and cooling it, I was to sandwich chocolate mousse between the crisps. By the time that I was done it was around midnight and I put the meringues in the refrigerator to resume on the next day.
However, by the time the next day rolled around the crisps were leaking. They were sticky and gooey on the bottom. I asked another professional about it and they said that I should not have put it in the refrigerator. However, if I had assembled it I would have had to put it into the refrigerator anyway because the mousse had heavy cream and egg yolks and would have required refrigeration.
I have two questions:
Can baked meringues be refrigerated?
Could the sticky, gooey leak on the bottom of the meringue after refrigeration be that it wasn't baked long enough?
Thanks for your time.
In the summer I attempted to make a Chocolate Meringue Crisp using the Swiss Meringue recipe. After baking the meringue and cooling it, I was to sandwich chocolate mousse between the crisps. By the time that I was done it was around midnight and I put the meringues in the refrigerator to resume on the next day.
However, by the time the next day rolled around the crisps were leaking. They were sticky and gooey on the bottom. I asked another professional about it and they said that I should not have put it in the refrigerator. However, if I had assembled it I would have had to put it into the refrigerator anyway because the mousse had heavy cream and egg yolks and would have required refrigeration.
I have two questions:
Can baked meringues be refrigerated?
Could the sticky, gooey leak on the bottom of the meringue after refrigeration be that it wasn't baked long enough?
Thanks for your time.
Replies to This Discussion
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Permalink Reply by Denay Davis on -
I have not worked with meringues in years, I do know that they do not take kindly to refrigeration because there is moisture in refrigerators and meringue and moisture do not mix.
Here is a link I have provided a number of my students and it is wonderful providing the ins and outs of meringue.
http://whatscookingamerica.net/Eggs/perfectmeringue.htm
There are some wonderful pastry chefs who can provide more information. You may be able to get around this by using a stabilizer, but the chocolate mousse will need to be refrigerated. I am going to see what other bakers have to say on this issue.
Chocolate Meringue "Nest"
http://www.globalgourmet.com/food/egg/egg0698/ilc0698b.html
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Permalink Reply by Mark Orlando on -
If you baked them according to the recipe then I would have to say that the were not underbacked, test them they should be ready to peel of the paper and firm not soft .. Try leaving them out overnight in a cool dry place so they can firm up and then add the mousse topping. merangues do have a tendency to become like marshmellow if refridgerated.
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