607323 Fri Mar 27 11:20:24 -0700 2009 14 31 Home Cooking 0 4543967 Would like to make meringues for Passover which falls on Wed April 8. Could make them individually (10) or one large torte, then fill them with lemon curd and sweetened mixed berries. Lemon curd will definitely keep a few days in the fridge. Would make mixed berries and fill desserts at last moment. How far in advance can I make the meringues and how do I store them? Would like to make Sunday late afternoon. Any thoughts? Thanks! Fri Mar 27 11:20:24 -0700 2009 15139 Diane in Bexley 1 4545163 Meringues should keep for a long time as long as you bake them dry and keep them really, really dry in an airtight container. It's not necessary, but wouldn't hurt, to separate the layers with wax or parchment paper. I've kept them for over a week at a time, but they do seem to go stale after a while, but for your purposes they should be fine. BTW: I just had a beet-raspberry meringue at a restaurant last week (it was sitting in the middle of a beet/mesclun/kumquat salad and it looked and tasted wonderful). Also, don't make them during a rainy or humid day. Have fun! Fri Mar 27 17:38:37 -0700 2009 4543967 17220 Claudette 1 4545185 You can freeze meringues Fri Mar 27 17:46:43 -0700 2009 4543967 49051 momskitchen 1 4545265 Diane, Can I tell you I am making basically exactly the same for my Seder? I am making pavlovas with lemon curd and raspberry sauce. And I was wondering the same thing. Weird! (inspired by Ina?) Fri Mar 27 18:14:53 -0700 2009 4543967 144174 Super Salad 2 4551876 Yes, absolutely inspired by Ina. She is the only FN show I watch and I have several of her cookbooks. Her food is way more "batampte" for our style than Paula Deen, or G-d Forbid Sandra Lee. Have made quite a few of her recipes, the Puff Pastry cheese danishes are requested often at my house. Mon Mar 30 13:42:56 -0700 2009 4545265 15139 Diane in Bexley 3 4555848 Me too! Although I found the recipe in the April Gourmet magazine, not specific to passover . . . it calls for cornstarch so I'm subbing potato starch, but haven't figured out what I'm subbing the cream for yet . . . Tue Mar 31 17:21:49 -0700 2009 4551876 271749 yivich 1 4545375 Meringues can be frozen up to a month, no problem. Fri Mar 27 19:21:26 -0700 2009 4543967 162977 sarah galvin 2 4551883 Sarah, can I just make them and stick in Tupperware or should they be wrapped first? Will be making Sun afternoon for Wed. Mon Mar 30 13:43:40 -0700 2009 4545375 15139 Diane in Bexley 3 4552318 They are dry, so no problem to just putting them in a ziplock or Tupperware. Mon Mar 30 16:01:50 -0700 2009 4551883 162977 sarah galvin 1 4546694 I've had great luck freezing the meringues but is your lemon curd dairy? If not, how are you and Super Salad doing it pareve? Sat Mar 28 12:43:45 -0700 2009 4543967 25244 rockycat 2 4551887 RC, I don't keep kosher and will use butter, but wouldn't lemon curd work with margarine? Mon Mar 30 13:44:29 -0700 2009 4546694 15139 Diane in Bexley 3 4553737 Getting KP margarine where I live is just about as easy as getting KP prosciutto! Nearly the same for getting unsalted margarine of any type. I always assumed, though, that the butter taste was integral to the flavor of the curd. I don't mind being proven wrong on something like that, though. It's a nice was to expand the dessert repetoire. Tue Mar 31 06:53:36 -0700 2009 4551887 25244 rockycat 2 4552786 I've made lemon filling for lemon meringue pie with margarine, and it's always been delicious. Mon Mar 30 18:39:23 -0700 2009 4546694 217807 cheesecake17 1 4547476 I have had very good success with Mother's margarine, if it isn't good, i"ll jut serve the meringues with th berry sauce. Sat Mar 28 19:06:27 -0700 2009 4543967 144174 Super Salad 1 4556434 could you share your method for making the individual meringues? Thanks. Tue Mar 31 21:36:00 -0700 2009 4543967 10292 Marion Morgenthal