can swiss meringue be made in advance

Yes, Swiss meringue can be made in advance, but it’s essential to follow some guidelines to ensure it remains stable and usable. Here are some tips:

1. Unwhipped Swiss meringue: You can make the unwhipped Swiss meringue mixture (egg whites and sugar heated to 160°F/71°C) ahead of time and store it in the refrigerator for up to 24 hours or freeze it for up to 2 months. When you’re ready to use it, simply whip it as you normally would.

2. Whipped Swiss meringue: If you’ve already whipped the Swiss meringue, it’s more delicate and prone to weeping or collapsing. You can store whipped Swiss meringue in an airtight container at room temperature for up to 6 hours or in the refrigerator for up to 24 hours.

However, refrigeration can cause the meringue to weep or become soggy, so it’s best to use it within a few hours if possible. If you do need to refrigerate it, make sure to cover the container tightly with plastic wrap or aluminum foil to prevent moisture from entering.

1. Freezing: You can also freeze whipped Swiss meringue, but be aware that it will lose some of its volume and stability. Frozen meringue is best used for toppings or decorations rather than as a structural component.

To freeze, spread the whipped meringue onto a parchment-lined baking sheet or a silicone mat, and place it in the freezer until solid (about 1-2 hours). Then, transfer the frozen meringue to an airtight container or freezer bag for storage. When you’re ready to use it, simply thaw it at room temperature or refrigerate it until soft.

1. Stabilizing: To extend the shelf life of your Swiss meringue, you can add a stabilizer like cornstarch, gelatin, or cream of tartar. These ingredients help prevent weeping and improve the meringue’s durability.

In summary, while Swiss meringue can be made in advance, it’s crucial to consider the timing, storage, and handling to maintain its quality and usability.