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Can you successfully freeze meringue shells?

Diane in Bexley Mar 16, 2013 05:58 AM

Need to make a large quantity of meringue shells (to fill with berries covered by lemon curd) for Passover next week. With out of town company arriving early, I would like to prepare these in advance and freeze them. Anyone done this successfully? If so, do I wrap them individually (plastic wrap?) or can I put them in a large container? Thanks in advance!

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  1. JoanN RE: Diane in Bexley Mar 16, 2013 07:12 AM

    Don't freeze meringue shells. They'll toughen up and lose that lovely texture. You can store them in an air-tight container for a couple of days, though. I wouldn't wrap them individually, but would layer them with parchment paper just as a precautionary measure.

    2 Replies
    1. re: JoanN
      magiesmom RE: JoanN Mar 16, 2013 07:52 AM

      I agree, keep them at room temp for several days.
      this sounds like a lovely dessert, btw.

      1. re: magiesmom
        Joebob RE: magiesmom Mar 16, 2013 11:43 AM


    2. j
      janniecooks RE: Diane in Bexley Mar 16, 2013 12:55 PM

      My instincts said no they can't be frozen. But I googled "freezing meringue" and I was surprised to find a number of sources that indicated they freeze beautifully. Here are the links that mention freezing meringues/meringue shells:


      Based on these sources, I'd be inclined to try freezing them. Good luck, and let us know how they turn out.

      2 Replies
      1. re: janniecooks
        JoanN RE: janniecooks Mar 16, 2013 03:48 PM

        And I'm sure you could find at least an equal number of sources that say no, they can't.

        In fact, I find it interesting that in that first link you provided (about the only source of the four I'd consider reliable) Delia says "This recipe has been devised as part of the New Year's Eve timed plan, which is why there are instructions to freeze the meringues." Seems to me the clear implication is that she would not otherwise recommend it.

        I once froze meringue cookies and although the thawed result was edible, it was chewy. I guess it all depends on what you're willing to settle for.

        1. re: JoanN
          janniecooks RE: JoanN Mar 17, 2013 01:08 AM

          Delia's recipe was obviously from an article written about preparing for a holiday party, in the context of advance preparation. OP is preparing for a holiday party, wanting to do advance preparation, so Delia's recipe/article is actually quite relevant.

      2. d
        Diane in Bexley RE: Diane in Bexley Mar 17, 2013 06:37 AM

        Thanks for all the replies! Was trying to a get a jump on preparing a feast for 15 2 days in a row (Mon & Tues) by doing a lot of advance work. I will make the meringue shells Sun and hold at room temp. Was planning to serve them Tues evening, but will exchange. Will make a flourless chocolate cake for Tues evening.

        2 Replies
        1. re: Diane in Bexley
          magiesmom RE: Diane in Bexley Mar 17, 2013 07:22 AM

          Diane, really, they will be fine Tuesday also.

          1. re: Diane in Bexley
            rockycat RE: Diane in Bexley Mar 17, 2013 08:30 AM

            I'm probably going to do the same. I'll be filling the shells with sorbet, though. I don't know what flavors yet - too many people lobbying for their favorites now.

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