Generally, Swiss meringue is best when used immediately for optimal lightness and texture.
Best Practices for Using Swiss Meringue
Swiss meringue is known for its silky smooth texture and stability compared to other meringues, but it is still quite delicate. According to the reference, it is best when used immediately and served the same day. This is because its structure is susceptible to changes over time, especially with refrigeration.
Why Making Swiss Meringue in Bulk in Advance is Not Recommended
Refrigerating Swiss meringue in bulk is not advisable. If you refrigerated it in bulk, it will lose its lightness and become weepy. The delicate air pockets begin to break down, leading to a less desirable texture and separation of liquid.
Making Ahead on Finished Desserts
While storing the meringue itself is problematic, you can prepare desserts frosted with Swiss meringue ahead of time under specific conditions.
- You can frost your cake or cupcakes and refrigerate overnight if needed.
- Keep in mind that when refrigerated overnight, the meringue will be less airy the next day.
- However, despite the textural change, it will still be fine to serve.
Summary: When Can You Make Swiss Meringue in Advance?
Here's a quick overview:
- Storing Meringue Alone: Not recommended. It loses lightness and can become weepy when refrigerated in bulk.
- Storing Meringue on Desserts: Acceptable. You can frost cakes or cupcakes and refrigerate overnight. Expect it to be less airy, but still edible and stable on the dessert.
For the best possible outcome, always aim to make and use Swiss meringue on the same day.
