How to Store Meringue and Cream Pies for Fluffy Results (2024)

FAQs

How to Store Meringue and Cream Pies for Fluffy Results? ›

To store a meringue-topped pie overnight, insert wooden toothpicks into meringue halfway between the center and edge of the pie; loosely drape clear plastic wrap over the toothpicks. Refrigerate for up to 2 days. Refrigerate whipped cream-topped pies for up to 4 hours.

It will be fine to sit at room temperature for a few hours, but after that I recommend covering it well and placing in the fridge. Can lemon meringue pie be made ahead? This pie will last up to four days; however, it tastes best when enjoyed within the first day or two.

This pie is prone to weeping because both the meringue and the filling are extremely moist. This pie also needs to be refrigerated, so placing it in the refrigerator adds to the humidity and moisture. Keeping the components separate until you're ready to serve is the key to avoiding a weepy pie.

Some recipes call for a small amount of cream of tartar or cornstarch, which helps stabilize the meringue and prevent it from deflating.

Once your meringues are cool, place them in an airtight container, with parchment paper in between the layers to prevent them from crushing each other in the container. Store them at room temperature for up to 3 weeks, or keep them in the freezer for up to 1 month.

Add cornstarch to the meringue to stabilize it.

Cornstarch helps the meringue keep its shape, making it a good ingredient addition if you're worried about your meringue weeping. Add about 1 tablespoon (15 ml) of cornstarch into the meringue as you're whipping it so it will absorb some of the extra moisture.

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.

Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated. ''If the meringue is cooked before being added to the pie, it will be more stable and less likely to weep.

Similarly, Italian meringue can be made up to two days in advance and stored in the fridge in an airtight container. After incorporating your meringue into a recipe, it can last anywhere from a few days up to a few weeks. Pies: French meringue pies will last a day or two in the fridge before showing signs of weeping.

Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks.

Why is my meringue not fluffy enough? ›

Fats, water, or dirt may compromise the meringue and prevent it from achieving the fluffy heights you desire. Avoid plastic bowls, which can retain traces of oil. Separate your eggs carefully. Enough yolk will also prevent the egg white proteins from binding together in the way you need.

Beating the Egg Whites for Too Long

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.

Here's the scoop for ensuring your pie comes out of the refrigerator as beautifully as it went in. To store a meringue-topped cream pie, let it cool for 1½ hours, then refrigerate. Chill it for 3 to 6 hours before serving; there's no need to cover it unless you're going to store it longer.

If you've baked your own pie, leave it to cool on a rack for 1 hour, then place it in the fridge uncovered for 3 to 6 hours before serving. To store it for later, insert 3 toothpicks in the top of the pie in a triangle formation and cover it with plastic wrap.

You may have opened the oven door while they were cooking or, if you flavoured the mixture, you could have added too much liquid. Meringues can crack because of the sudden change in temperature. To prevent this happening, turn the oven off when the meringues are cooked but leave them inside until completely cool.”

Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

Avoid storing the pie outside of the refrigerator for more than 2 hours. Once you've served a few slices of the pie, return the remaining pieces to the refrigerator to prevent bacteria growth. Never leave the pie sitting at room temperature for long periods of time.

The cake layers can be baked a day in advance and stored in airtight containers. But please note that the meringue can soften quickly, particularly in a humid environment. Leftovers should be stored in the fridge and eaten within 24 hours.