How To Store Meringue For Pavlova? (+7 Tips)

How to store meringue for pavlova? (+7 tips)

In this article, we will answer the question “How to store meringue for pavlova?”, and how to make the perfect meringue?

How to store meringue for pavlova?

Boxing or wrapping the pavlova

After the pavlova has cooked, let it sit in the oven for at least 2 hours. You can also keep it overnight. If you remove it directly out of the oven after cooking, the extreme change in temperature will make cause it to collapse.

Use air-tight containers

Always keep the pavlova in an air-tight container. The moisture in the air will turn the pavlova into a soft and mushy mess. It will lose its crispness and texture.

To make sure the pavlova does not absorb moisture, avoid boiling water or cooking anything in the kitchen while the pavlova is cooling to prevent adding humidity to the kitchen air.

Wrap in cling film

This is a good alternative when you do not have an air-tight container. Wrap the pavlova completely with cling film and make sure no area remains exposed to the air.

Storing the pavlova in a cool and dry place

A cool and dry place is the ideal storage

Keep the pavlova stored in an air-tight container in a cool and dry place like the pantry or the kitchen cabinet. Keep the container away from mixture and heat sources like sunlight and stovetop. The heat will damage the texture.

Serve within 2 days after making

Pavlova stored in an air-tight container or wrapped in cling film will only last 2 days. In case you added whipped cream and fruits, the shelf-life becomes shorter.

Add toppings just before serving

Once the toppings like whipped cream, custard, and fresh fruits are added, the outer crispy shell of the pavlova will begin to dissolve within 20-30 minutes. Therefore, it is best to add the toppings just before serving.

Avoid refrigeration

The humid environment of the fridge will ruin the crispy texture of the pavlova. Besides If you remove the pavlova from the fridge and keep it on the counter. The temperature fluctuation will lead to sweating and dissolve the outer crispy shell of the pavlova.

What is meringue?

Meringue is a dessert that originated in Switzerland and is made from whipping egg whites and sugar together along with other optional ingredients like lemon, vinegar, and cream of tartar to add a tangy hint to it. Egg whites are beaten to denature ovalbumin to the extent of getting the perfect foam. Flavors include vanilla, apple juice, or orange juice.

Other FAQs about Meringue which you may be interested in.

Can you make meringue without sugar?

Why does my meringue collapse?

What are the meringue peaks?

Soft peaks

After a few minutes of whipping, soft peaks form. When you flip your whisk or lift your spatula, you can see these cloudy peaks collapsing in just a second. This light mixture can be easily incorporated into cake batters, macarons, and marshmallows.

Firm peaks

After a few more minutes into whipping, when you flip your whisk or lift your spatula, you will notice that the cloudy foam is now starting to grasp the whisp/spatula but the tips collapse. This leaves a clear trail when picked with a finger and is used in cookies.

Stiff peaks

few more minutes later, you will start to notice that the cloudy foam now stands strong and the tips of the peaks are sharp and pointy.

How to make the perfect meringue?

Follow the tips below to make the perfect meringue each time.

Add sugar slowly so that you do not end up deflating the egg foam. Always whip half the sugar and slowly add the rest. Finish off by gently folding the remaining sugar into the meringue.
Use acid in the form of lemon juice or cream of tartar. The acid helps stabilize and increase the volume of the foam structure and keeps it from deflating.
Make sure the bowl you use for whipping the egg whites does not have a single drop of water or oil. This will prevent the whites from whipping to their full potential. Use metal bowls.
Do not break your eggs one after the other in the same bowl. If a single drop of yolk gets in, you will have to toss all the whites in the bin because that is going to ruin your meringue quality.
Use room temperature eggs. They tend to incorporate more air.
Do not over-whip or under-whip or egg whites. You want the perfectly whipped whites with a having a certain sheen and a moist look to them.
Gently pipe your meringue onto a sheet. Do not push too hard to avoid deflating.