Italian Meringue

[belvadere]

Hi All,

I am new 'round here so apologies if this question has already been raised/answered :)

I am making Italian meringue to top some delightful little curd tarts but want to prepare meringue the day before and then pipe & blowtorch the meringue just before I serve.

Does anyone know if I can keep the italian meringue in a piping bag overnight?

Thanks for your help

Belva

[L987]

I think u can keep it in the fridge. I use Italian meringue in mousses, parfaits or Italian butter cream and freeze the meringue i don't use and it works fine.