HOME > Chowhound > Home Cooking >

Meringues for Passover? Make ahead?

d
Diane in Bexley Mar 27, 2009 11:20 AM

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!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. c
    Claudette RE: Diane in Bexley Mar 27, 2009 05:38 PM

    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!

    1. momskitchen RE: Diane in Bexley Mar 27, 2009 05:46 PM

      You can freeze meringues

      1. s
        Super Salad RE: Diane in Bexley Mar 27, 2009 06:14 PM

        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?)

        2 Replies
        1. re: Super Salad
          d
          Diane in Bexley RE: Super Salad Mar 30, 2009 01:42 PM

          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.

          1. re: Diane in Bexley
            y
            yivich RE: Diane in Bexley Mar 31, 2009 05:21 PM

            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 . . .

        2. sarah galvin RE: Diane in Bexley Mar 27, 2009 07:21 PM

          Meringues can be frozen up to a month, no problem.

          2 Replies
          1. re: sarah galvin
            d
            Diane in Bexley RE: sarah galvin Mar 30, 2009 01:43 PM

            Sarah, can I just make them and stick in Tupperware or should they be wrapped first? Will be making Sun afternoon for Wed.

            1. re: Diane in Bexley
              sarah galvin RE: Diane in Bexley Mar 30, 2009 04:01 PM

              They are dry, so no problem to just putting them in a ziplock or Tupperware.

          2. r
            rockycat RE: Diane in Bexley Mar 28, 2009 12:43 PM

            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?

            3 Replies
            1. re: rockycat
              d
              Diane in Bexley RE: rockycat Mar 30, 2009 01:44 PM

              RC, I don't keep kosher and will use butter, but wouldn't lemon curd work with margarine?

              1. re: Diane in Bexley
                r
                rockycat RE: Diane in Bexley Mar 31, 2009 06:53 AM

                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.

              2. re: rockycat
                c
                cheesecake17 RE: rockycat Mar 30, 2009 06:39 PM

                I've made lemon filling for lemon meringue pie with margarine, and it's always been delicious.

              3. s
                Super Salad RE: Diane in Bexley Mar 28, 2009 07:06 PM

                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.

                1. m
                  Marion Morgenthal RE: Diane in Bexley Mar 31, 2009 09:36 PM

                  could you share your method for making the individual meringues? Thanks.

                  Show Hidden Posts