Meringue shelf life

Differences between meringue and meringue

Meringue is an airy sugar-protein mass with a delicate texture. It is often confused with meringue, although these are two different concepts. The meringue is based on meringue. And to get the finished product, it is baked at the lowest possible temperature for several hours.

Meringue is consumed as an independent dessert, or used as a component of products with a more complex design: waffles, macaroons, etc. It is often used to decorate cakes, pastries, or used as a layer.

There are three ways to make meringue.

French . To make it, beat the whites with sugar or powder until fluffy. This meringue serves as the basis for a delicate and fragile meringue. At the same time, it is very easy to manufacture.
Swiss . It can be made by beating egg whites with added sugar in a water bath. This meringue is also the basis for meringues, creams, etc.
Italian . The whites are whipped until a stable foam is obtained with heated sugar syrup. It is used for decorating confectionery products, making cream and meringue, which does not require heat treatment. Meringue prepared in the Italian way is the most stable product in terms of storage and during further baking. Therefore, it is most often used to make the popular macaroons.

How long can you store meringues and how to properly store them (in the refrigerator and without)

Airy meringue and meringue are the favorite dessert of many people with a sweet tooth. But these sweets have one drawback: during storage, these sweets become damp, as a result of which they lose their light structure and original taste. We will tell you in this article how to store meringue so that this delicacy does not get soggy.

Differences between meringue and meringue

There are three ways to make meringue.

French . To make it, beat the whites with sugar or powder until fluffy. This meringue serves as the basis for a delicate and fragile meringue. At the same time, it is very easy to manufacture.
Swiss . It can be made by beating egg whites with added sugar in a water bath. This meringue is also the basis for meringues, creams, etc.
Italian . The whites are whipped until a stable foam is obtained with heated sugar syrup. It is used for decorating confectionery products, making cream and meringue, which does not require heat treatment. Meringue prepared in the Italian way is the most stable product in terms of storage and during further baking. Therefore, it is most often used to make the popular macaroons.

Conditions and shelf life

How long meringue can be stored and under what conditions is of interest to many lovers of this cake. In fact, its shelf life is very short due to the fact that the product contains exclusively natural products.

The increased porosity of this dessert makes it very hygroscopic. Therefore, you need to know how and where to store the meringue so that it does not become damp in the coming hours.

Meringue must be stored in an airtight container, otherwise it will quickly absorb moisture and surrounding aromas. You can keep it in a closed box, an airtight food bag made of special paper, or in a parchment package. Hermetically sealed plastic containers also work well for storing this product.

Meringues should be stored in a cool place with low humidity . It can be kept on a kitchen shelf or in a bread bin, but not in an open vase or on a tray.

Many people are interested in whether meringue can be stored in the refrigerator? It is better not to do this, as the product will immediately become damp and lose its fragile airy structure and taste. And you can keep it in the freezer. But only first the products are hermetically packaged in pastry bags.

The shelf life of meringue is also not too long. Any sweetness is an excellent environment for the development of pathogenic microflora. Therefore, it is better if the dessert is eaten within the next 2 to 3 days. You can store meringue for a maximum of a week, and check its condition before use. If the smell, color or texture of the product has changed, it should not be eaten.

Store-bought meringues that are not planned to be used immediately should be left in their original packaging without damaging its integrity.

Homemade meringue

After baking, the shelf life of homemade meringue at room temperature is 14 days. In a freezer, this time increases to 1 month.

Depending on the amount of sugar present in the protein mass, the storage duration of the meringue will be calculated. The amount of sugar also affects the density of the product.

Due to the low moisture content of the meringue, it can be stored for quite a long time in natural conditions. The place for its storage is chosen dry, protected from sunlight.

In a refrigerator

It should be remembered that storing meringue in the refrigerator leads to its rapid waterlogging. The product becomes soft and tasteless. And its structure turns from airy and fragile into dense, viscous, sticky.

If the product is packaged in a sealed bag, condensation will begin to form inside it. The cakes will become moist inside after only a day of storage. In addition to the loss of airy texture, pathogenic microorganisms will begin to develop in the meringue, which may well lead to poisoning .

Storage conditions and periods according to specifications

The meringue storage temperature should be within +2°C - +6°C with air humidity not higher than 75%. It should not be kept near products that have a strong odor.

If the product contains preservative additives, its recommended shelf life, subject to optimal storage conditions, is 90 days, no more.

The shelf life of frozen meringue (-18°C) is no more than 3 months. If freezing took place using “shock” technology, it is possible to store the product at -18°C for 1 year.

At a temperature of -5°C, the shelf life of cream meringue is 6 months, with mousse – 5 months.

Once the meringue is thawed, it should be used within 3 days. Repeated freezing of this product is not permissible, as this will lead to the development of bacterial flora.

Meringue on a stick

The shelf life of meringue on a stick is the same as that of meringue. Essentially this is the same product, only put on a stick.

Due to its high sensitivity to air humidity, meringue on a stick should be stored in a tightly closed container. This could be a wooden bread box, a paper bag, or a tightly closed cardboard box.

Meringue on a stick should be stored at room temperature.

Meringue should not be used as a layer if the cream has high humidity.

If stored correctly, the product will not lose quality within 2 weeks.

If the meringue is still damp, it can be dried in the oven at +50°C and consumed immediately. Further storage is undesirable, as the product will quickly become moldy.

Source: https://kakxranit.ru/produkti/kak-xranit-beze-i-merengu.html

Conditions and shelf life

The increased porosity of this dessert makes it very hygroscopic. Therefore, you need to know how and where to store the meringue so that it does not become damp in the coming hours.

Meringues should be stored in a cool place with low humidity . It can be kept on a kitchen shelf or in a bread bin, but not in an open vase or on a tray.

Store-bought meringues that are not planned to be used immediately should be left in their original packaging without damaging its integrity.

Shelf life of meringue on a stick

An example of product designation when ordering it and (or) in other documents: “Cake” TU 9135-001-ХХХХХХ-2016. In the name of the product it is allowed to use a fictitious name of the food product - a word or phrase that can complement the name of the food product.

The invented name of a food product may not reflect its consumer properties and should not replace the name of the food product.

These technical conditions are intended for use in the manufacture, sale and identification of products and establish requirements for the quality and safety of products manufactured by the enterprise.

In terms of organoleptic characteristics, products must meet the requirements specified in Table 1.
Products must comply with the requirements of these technical specifications and be manufactured in compliance with TR CU 005/2011, TR CU 021/2011, TR CU 022/2011, TR CU 029/2012, as well as sanitary norms and rules approved in the prescribed manner, according to recipes ( technological maps) and technological instructions approved in the prescribed manner.
QUALITY AND SAFETY REQUIREMENTS

Table 1 Name of indicator Indicator 1 2 Appearance and shape Shape: rectangular, round, with grooved edges, etc. The structure is fragile, large-porous, airy.

Color from white to light cream, various colors with the addition of dyes are also allowed Surface The surface of the airy semi-finished product with a hard crust.

Surface

Shelf life of Swiss meringue

The most recent!

Because it is the freshest whites that whip better: they are denser, more elastic, and the foam from them holds its shape well. And from old proteins the foam is not so stable. How can you tell if an egg is fresh? Carefully break it onto a saucer and look: the old white is spreading; for fresh ones, lie around the yolk in an elastic oval.

Trick number 2 - how to separate the whites from the yolks Previously, I poured from one half of the shell to the other - the white poured down into the bowl, and the yolk remained in the shell. The shelf life of such a mass will be significantly reduced;

The question of whether the paste needs to be kept in the refrigerator deserves special attention. Essentially, there is no such need. Especially when you plan to use it in the near future. It is enough to use an airtight container;
When liquid food coloring is used, mastic reacts in a peculiar way. If you store paste colored with them for a long enough time, the color fades. Therefore, for coloring it is better to use gel analogues;
Form. It is important not only to properly package a finished substance that is subject to long-term storage, but also to give it a special shape. Torn, uneven pieces of sugar paste will be much more difficult to bring into a condition suitable for modeling.

Place the protein mixture in portions on a prepared baking sheet (or mat).

This can be done using a regular spoon, but meringues piped with a pastry bag with a star tip turn out much more beautiful and neat.

10 commandments for making meringues and meringues

contain more moisture.

#2 The yolks of cold eggs separate more easily, because... their shell is stronger, and cold whites whip a little faster, but warm whites produce a fluffier, glossier, more stable meringue from warm whites.

You can separate the whites from the yolks of fresh, cold eggs in advance, and then let them “age” for a couple of days in the refrigerator, then come to room temperature before beating.

#3 One egg white of the first category requires about 50 g of sugar.

#4 Not a single micron of yolk should get into the white, otherwise it won’t whip. #5 Also, the container itself in which you beat must be absolutely dry and grease-free.

Wipe with vinegar and wipe the container dry with a dry, clean cloth if in doubt.

It is better to use glass or metal containers.

#6 For snow-white meringue, add a couple of drops of lemon juice, which is also a preservative and stabilizer for meringue.

Salt is also a stabilizer for protein foam. #7 If you want caramel-colored meringue, increase the sugar level by about 1/4 and dry the meringue a little longer than usual at a temperature of 105-110 degrees.

The taste of these meringues will also be different; they take on a caramel note or, to some, resemble the taste of creme brulee. #8 All sugar during the beating process should completely dissolve and bind to the protein molecules.

If you are still afraid that all the sugar will not dissolve, replace half with powdered sugar.

#9 It’s easy to overbeat the whites, then the mass will be too porous and will fall off quickly, but you should get a dense, smooth shiny mass, so it is recommended to beat at low speed first.

Period and storage conditions of meringue

Therefore, it is most often used to make the popular macaroons.

The increased porosity of this dessert makes it very hygroscopic. Therefore, you need to know how and where to store the meringue so that it does not become damp in the coming hours. Meringue must be stored in an airtight container, otherwise it will quickly absorb moisture and surrounding aromas.

You can keep it in a closed box, an airtight food bag made of special paper, or in a parchment package.

Hermetically sealed plastic containers also work well for storing this product. Meringues should be stored in a cool place with low humidity. It can be kept on a kitchen shelf or in a bread bin, but not in an open vase or on a tray.

Many people are interested in whether meringue can be stored in the refrigerator?

It is better not to do this, as the product will immediately become damp and lose its fragile airy structure and taste. And you can keep it in the freezer.

But only first the products are hermetically packaged in pastry bags.

The shelf life of meringue is also not too long. Any sweetness is an excellent environment for the development of pathogenic microflora. Therefore, it is better if the dessert is eaten within the next 2 to 3 days.

You can store meringue for a maximum of a week, and check its condition before use.

How long does homemade meringue last?

Baked goods made with yogurt or sweet cream cheese may last a little longer - 36 hours. Sweets with candied fruits and poppy seeds have a similar shelf life.3. Berry and fruit treats can be safely stored in the refrigerator for up to 3 days.

But this is provided that they do not contain cream.

If it is still present, then the period of safe use is reduced to 18 hours.4. The issue of storage is not so acute in the case of cakes where plant-based cream was used. You can eat it for 5 days.

It’s just that this product is noticeably inferior in taste to its protein counterpart.5. The record holder in our rating is the waffle cake.

So, if the cakes were smeared with protein cream, then see

point 1, if there is only fruit inside - 3, etc. In other words, mastic, although it is a preservative due to the high sugar content, does not preserve the freshness of the product.

However, if the delicacy is beautiful and tasty, and even spectacular cake trays are used to serve it, then you hardly need to think about its preservation for a long time.

Meringue (meringue) is stored for a long time, although one week is usually considered.

We didn’t keep this dessert for more than two weeks because even in large quantities it is eaten quickly.

Can Meringue Be Stored in the Refrigerator?

There are rumors that the author of this dish is the Swiss Gasparini, who once lived in the town of Meiringen. According to other sources, small airy cakes have been known since the time of the Polish king Stanislav Leszczynski. They say that his cook “sniffed” the recipe from the French and prepared airy cakes based on meringue - vasharyny. But there is another point of view.

It is more likely that François Massialo was the first to use the word “meringue” in his cookbook, which was published in 1692. But there is still no exact, unambiguous answer. The shelf life of meringue cake is very short.

This is because the product itself is prepared from natural products, which themselves have a short shelf life. No one would think of storing meringue for a long time.

This airy, aromatic and tasty dish, usually served as a dessert, is the first dessert to be eaten.

The shelf life of homemade meringue is not much different from the shelf life of a factory-made product.

But nevertheless, if there is a need to preserve the product, you need to follow some simple rules:

some types can be stored in the freezer, after packing tightly in a pastry bag.
cannot be stored in the refrigerator, as there the product will very quickly become damp and become soft and tasteless;
Baked cake can be stored in an airtight container for up to 7 days;

So how long does homemade meringue last?

The shelf life of meringue is from one to two weeks.

And when frozen in the freezer, the shelf life increases to one month.

How long can you store Homemade Meringue?

This is even more likely to be drying rather than baking, because the finished meringue should be dry, crispy, melting in the mouth and without a dark crust.

Meringue or meringue is a rather delicate creation; moisture is strictly contraindicated for it, so it is better to store it in a paper or plastic bag, well closed.

There is no need to put them in the refrigerator, there they will also become damp and lose both shape and taste. Meringues can be stored in an airtight package for about a week.

This is even more likely to be drying rather than baking, because the finished meringue should be dry, crispy, melting in the mouth and without a dark crust. To do this, you should use a closed container.

For example, food containers. You can also take a simple plastic bowl and cover it with cling film on top, making a couple of holes in it with a toothpick.

But most of all I like the option with plastic transparent containers, which are given in the supermarket with ready-made food. Store in a cool, dry place, preferably in a closet.

The refrigerator will not fit, neither a regular shelf nor a door.

How long does well-dried meringue last?

First of all, these include waffle and dry cakes.

Of course, it will be preserved, but it will quickly become soggy and lose its hardness and pleasant taste.

If the packaging says that the product should be put in the freezer, then this means that this is an exceptional product with a special recipe. Wrap the meringue in a pastry bag and place in the freezer. This method will allow you to preserve the meringue for 1 month.

Some housewives, having prepared too much of a tasty delicacy, hope to extend the shelf life of the product by using the refrigerator. But this is a big mistake. Meringue does not tolerate high humidity, which cannot be avoided in the refrigerator. Info Vacuum packaging further increases the humidity inside, and without it, the cake will quickly absorb foreign odors and lose hardness.

To restore the previous taste, housewives place the meringue in a preheated oven or microwave before drinking tea. Indeed, the excess moisture will disappear, the product will dry out, but will become like a tasteless cracker.

Moreover, prolonged stay in a humid place is fraught with the rapid proliferation of bacteria.

GOST is an official document that approves standards for storage, use and other parameters for each food product.

We didn't forget about the meringue. In GOST, meringue is classified as a confectionery product that contains sugar in a ratio of 20% or more.

The document describes a baked product made from aerating mixture and foamer, with food additives and flavorings.

Such a simple and such an insidious meringue

You asked - we have prepared answers to the most difficult questions about merengue. Why does meringue get wet and sticky after baking? All the confectioners we asked for advice unanimously answered that this was due to insufficient drying time.

This is also possible in humid weather: even well-dried meringues will begin to absorb moisture after a while.

If you are sure that you dried it correctly and it is not damp outside, try drying the powdered sugar. Why does meringue crack and/or darken? reason - it was too dry.

This effect is also possible in some ovens with convection mode. Why does meringue settle and turn into pancakes when dried?

This happens in two cases: when the protein mass is under-beaten, or, conversely, over-beaten.

Why is syrup released? To prevent syrup from oozing, you can add a little cornstarch. To make the protein stronger, add lemon juice. What should I do if the sugar does not dissolve completely when whipping?

In this case, you can put the mass in a water bath and bring it to a temperature of 40-45°C.

In this case, it is important to continue whipping and not stop.

How long does it take to dry meringue?

Depends on the size of the meringues and the capabilities of the oven. On average, drying takes 40-90 minutes. The temperature also depends on the oven.

Many recipes recommend keeping it at 90-100°C, but there are ovens in which meringue is produced at 50-60°C (naturally, at this temperature the drying time increases). If you dry at a temperature of 90-95°C, then on average it will take 1.5 hours.

Do not remove the meringues immediately, leave in the oven until completely dry, for example, overnight (in a closed oven).

How to store meringues? Meringues can be stored in a covered container at room temperature. The meringue will keep in the refrigerator (also in a closed container) for 2-3 weeks.

And remember: do not cook meringue in rain or humid weather, it will not turn out dry, but will be moist and sticky! Read detailed step-by-step meringue recipes in the “Articles” section by tag. And you will find the necessary tools and ingredients for its preparation in the section.

Source: https://fnalog-msk.ru/srok-godnosti-merengi-na-palochke-37375/

Homemade meringue

After baking, the shelf life of homemade meringue at room temperature is 14 days. In a freezer, this time increases to 1 month.

Depending on the amount of sugar present in the protein mass, the storage duration of the meringue will be calculated. The amount of sugar also affects the density of the product.

Due to the low moisture content of the meringue, it can be stored for quite a long time in natural conditions. The place for its storage is chosen dry, protected from sunlight.

In a refrigerator

Storage conditions and periods according to specifications

The meringue storage temperature should be within +2°C - +6°C with air humidity not higher than 75%. It should not be kept near products that have a strong odor.

If the product contains preservative additives, its recommended shelf life, subject to optimal storage conditions, is 90 days, no more.

The shelf life of frozen meringue (-18°C) is no more than 3 months. If freezing took place using “shock” technology, it is possible to store the product at -18°C for 1 year.

At a temperature of -5°C, the shelf life of cream meringue is 6 months, with mousse – 5 months.

Once the meringue is thawed, it should be used within 3 days. Repeated freezing of this product is not permissible, as this will lead to the development of bacterial flora.

Data on storage of meringues in technical specifications

The technical specifications provide a detailed description of what meringue can be. The basic storage rules are also fixed:

The product must be kept at a temperature of +2…+6 °C.
The humidity in the room cannot exceed 75%, otherwise the dish will disappear faster.
You should not place the cake next to pickles, smoked foods, fried foods, fish - products that have a distinct odor. In this case, the baked goods will immediately change their attractive aroma.
If preservatives were added to it when preparing a dish, the storage temperature ranges from +2...+8 °C. Adding a preservative will extend the shelf life of the meringue to 90 days.
If the product is frozen and the freezer temperature is set to -18 °C, it can be stored under such conditions for 3 months.
If the meringue was frozen using shock technology, at a set temperature of -18 degrees, storage requires 12 months.
If the temperature in the equipment does not exceed -5 ° C, the shelf life of cream meringue is six months, with mousse – 5 months.

The technical specifications state that after defrosting the meringue, the product must be used within the next 3 days. Do not defrost or freeze the dish, this promotes the development of bacteria and can cause spoilage of the cakes.

Meringue on a stick

The shelf life of meringue on a stick is the same as that of meringue. Essentially this is the same product, only put on a stick.

Due to its high sensitivity to air humidity, meringue on a stick should be stored in a tightly closed container. This could be a wooden bread box, a paper bag, or a tightly closed cardboard box.

Meringue on a stick should be stored at room temperature.

Meringue should not be used as a layer if the cream has high humidity.

If stored correctly, the product will not lose quality within 2 weeks.

If the meringue is still damp, it can be dried in the oven at +50°C and consumed immediately. Further storage is undesirable, as the product will quickly become moldy.

Meringue is one of the easiest desserts to prepare, which, however, still raises a lot of questions and difficulties in the preparation process. People also call meringue meringue. Many people get confused by the names and don’t understand the difference. They also don’t respect the shelf life of meringues, they just don’t know. And the consequences of poisoning with an expired product will not brighten the holiday.

However, meringue and meringue are completely different dishes, no matter how strange it sounds. The meringue is only the base for the cakes, which are later baked at the lowest possible temperature in the oven for several hours and subsequently become meringue. Meringue is also used to create creams, layers, souffles, and decorate cakes, waffles, and pastries.

Can Meringue Be Stored in the Refrigerator?

// Very often, in the process of preparing culinary masterpieces, a decent amount of cream remains. It is quite difficult to calculate the exact amount of mass for both the cake layers and for decorating the cake, but throwing away such a delicacy is simply unacceptable.

Therefore, the natural question is: can creams be stored in the refrigerator?

In order to most accurately determine the shelf life of creams, it is important to consider what ingredients are included in the product.

This type of confectionery product is one of the most perishable, so excess custard must be used within the next 12 hours after preparation. According to GOST standards, the sale of a product containing custard requires a 6-hour period. Therefore, conclusions suggest themselves.

But there is such a savior as a refrigerator, which can extend the service life of any product. How long can custard be stored in the refrigerator?

Types of meringues

There are three types of meringues. And they differ in the method of preparation.

French meringue is egg whites beaten with sugar or powdered sugar. This is the most popular method for making crispy, fluffy meringues. This method is the simplest preparation option.
Swiss meringue is made from egg whites beaten with sugar in a water bath, then allowed to cool without stopping beating, and then baked. It is used to produce products such as meringues, meringues (dry crispy crust with a moist soufflé core inside), as well as creams.
Italian meringue is made from whites whipped into foam with hot (boiling) sugar syrup. Most often used for decoration, creams and other meringues that do not require further heat treatment.

Great idea for a sweet table

Multi-colored meringues on a stick are a delicious and beautiful decoration that no candy bar at a children’s event can do without. To prepare 6 servings you will need to take 30 g of sugar, protein, powder and 2-3 drops of food coloring.

Technological process:

In a dry and clean bowl, beat the prepared egg whites with a mixer at medium speed.
As soon as the mass increases in volume and becomes fluffy, add sugar and continue the process for another 5-6 minutes, switching the speed to high speed.
When the ingredient is completely dissolved, add powder and beat for another 3-4 minutes. As a result, the mass should become thick.
Divide the resulting cream into several parts and color it in the desired color.
Attach the open star tip and place the thick egg white mixture into a pastry bag.
Line a baking dish with baking paper and place roses on it. Pierce each one with a wooden skewer.
Place the meringues in the oven preheated to 80C for about 1.5 hours.

Once drying is complete, allow the dessert to cool completely at room temperature. The finished treat should be completely dry and easily separate from the baking paper.

Bright and sweet meringues on sticks can be inserted into decorated containers with foam or a stand for lollipops.

There are no difficulties in the technology of making meringue. However, do not neglect the secrets that will help you avoid culinary failure:

Whisks and utensils must be not only dry, but also perfectly clean. To be on the safe side, brush them with lemon juice.
Since dessert appeared, confectioners have not found an exact answer to the question of what proteins should be: warm or cold. As practice shows, there is no difference, since they are always whipped to the desired state.
To prepare Italian and Swiss meringue, you can use aged proteins, and for French meringue, only fresh ones, because they are not heat-treated.
It is better to take finely crystalline or powdered sugar.
In order for the whites to be saturated with oxygen, you need to start beating at the lowest speed of the whisk and gradually increase the speed.

That's all you need to make delicious meringue.

Not long ago, our editor received several questions about meringues and meringues, how to prepare meringues correctly, how to make colored meringues, why meringues turn yellow when dried. We brought this issue up for discussion on our Instagram. However, so that in the future our readers will not have any difficulties with meringues and meringues, culinary blogger Lisa Bogomazova wrote an excellent article in which she talked about solutions to many problems in the process of taming these cute sweets.

Meringue is one of the easiest desserts to prepare, which, however, still raises a lot of questions and difficulties in the preparation process. According to the method of preparation, there are three types of meringues:

French meringue is egg whites beaten with sugar and/or powdered sugar. The most popular method for further preparing crispy airy meringues.
— it is prepared from proteins whipped with sugar in a water bath. It is used to produce products such as meringues, meringues (dry crispy crust with a moist soufflé core inside), as well as creams.
Italian meringue - whites whipped into foam with hot sugar syrup. Most often used for decoration, creams and other meringues that do not require further heat treatment. It is most stable over time and during baking, which explains its popularity when making macarons.

Of the three types listed above, the simplest is the French version of preparation. Let's talk about how to beat meringue using this method in order to bake meringue later.

Fresh eggs take longer to beat because... contain more moisture.

The yolks of cold eggs separate more easily, because... their shell is stronger, and cold whites whip a little faster, but warm whites produce a fluffier, glossier, more stable meringue from warm whites. You can separate the whites from the yolks of fresh, cold eggs in advance, and then let them “age” for a couple of days in the refrigerator, then come to room temperature before beating.

One egg white of the first category requires about 50 g of sugar.

Not a single micron of yolk should get into the white, otherwise it will not whip.

Also, the container itself in which you beat must be absolutely dry and grease-free. Wipe with vinegar and wipe the container dry with a dry, clean cloth if in doubt. It is better to use glass or metal containers.

For snow-white meringue, add a couple of drops of lemon juice, which is also a preservative and stabilizer for meringue. Salt is also a stabilizer for protein foam.

If you want to get caramel-colored meringue, increase the sugar level by about 1/4 and dry the meringue a little longer than usual at a temperature of 105-110 degrees. The taste of these meringues will also be different; they take on a caramel note or, to some, resemble the taste of creme brulee.

During the beating process, all sugar must completely dissolve and contact the protein molecules. If you are still afraid that all the sugar will not dissolve, replace half with powdered sugar.

It is easy to overbeat the whites, then the mass will be too porous and will fall off quickly, but you should get a dense, smooth, shiny mass, so it is recommended to beat at low speed first.

#10

If you want to color the meringue, it is better to use gel or dry dye, which is added at the very end. Remember that the raw meringue should be a little brighter than the color you want in the end, because... a small part of the dye still burns off during baking. If you are still afraid that the meringue does not like moisture, and there is too much gel coloring, then add a pinch of corn starch when whipping.

History of meringue

Baked sweet whites of chicken eggs are called meringues, literally from the French word meringue. There are rumors that the author of this dish is the Swiss Gasparini, who once lived in the town of Meiringen.

According to other sources, small airy cakes have been known since the time of the Polish king Stanislav Leszczynski. They say that his cook “sniffed” the recipe from the French and prepared airy cakes based on meringue - vacherins.

But there is another point of view. It is more likely that François Massialo was the first to use the word “meringue” in his cookbook, which was published in 1692. But there is still no exact, unambiguous answer.

Shelf life of meringue with and without cream

The shelf life of meringue depends on several factors:

what ingredients were used in its preparation;
under what conditions the product is stored.

Consumers often confuse meringue and meringue, considering them one product with different names.

Find out about this from our article.

But it is not so. There are several types of meringue:

Swiss.
French.
Italian.

History attributes the first preparation of meringue to a Swiss chef.

He managed to bake chicken proteins in such a way that a new dessert appeared. Today, meringue is very popular. It’s not difficult to prepare it at home, but those who don’t like fiddling around at the stove prefer to buy ready-made products. Read also: The shelf life of products purchased in a store is very easy to find out - it is indicated on the label or packaging.

Typically this information is given in the form of the date of manufacture and the permissible shelf life.

Airy meringues. Shelf life of meringue according to GOST.

Shelf life of meringue in the refrigerator

Like meringue and meringue. What is the difference between the treats? They look exactly the same, and their compositions are identical.

But the topic of the difference between these two sweets is still not closed and raises many questions and disputes. The most popular opinion about the difference between meringue and meringue is that they are not the same thing, although the composition is the same, but the methods of preparing these confectionery delights are different. So, Meringue is an egg cream made from egg whites and sugar.

And meringue is a baked crispy delicacy made from meringue laid out in a certain shape. The difference between meringue and meringue can also be traced in its origin. The word “meringue” comes from France, and translated into Russian means “kiss”. But with the term “meringue” everything is not so simple. One version says that this word is also of French origin, but it came to France from the Swiss city of Meiringen, where a pastry chef named Gasparini lived.

The date of appearance of this delicacy dates back to the 17th century.

Meringue shelf life

The shelf life of meringue cake is very short. This is because the product itself is prepared from natural products, which themselves have a short shelf life.

No one would think of storing meringue for a long time. This airy, aromatic and tasty dish, usually served as a dessert, is the first dessert to be eaten. The shelf life of homemade meringue is not much different from the shelf life of a factory-made product. But nevertheless, if there is a need to preserve the product, you need to follow some simple rules:

Baked cake can be stored in an airtight container for up to 7 days;
cannot be stored in the refrigerator, as there the product will very quickly become damp and become soft and tasteless;
some types can be stored in the freezer, after packing tightly in a pastry bag.

So how long does homemade meringue last?

The shelf life of meringue is from one to two weeks. And when frozen in the freezer, the shelf life increases to one month.

Due to the fact that meringue contains little moisture, it can be stored for quite a long time without refrigeration, at normal room temperature. When choosing a place for storage, it is important that this place is kept as dry as possible and there is almost no moisture. The ideal place to store meringue is in special paper boxes or airtight containers.

Meringue recipe: the secret of French confectioners - way2day.com

To completely follow the French meringue recipe, you need to follow 12 simple steps, since any seemingly trifle can ruin everything. After which your meringue will look great and taste great.

We treat all the dishes with a napkin moistened with a small amount of vinegar and let the smell of vinegar dissipate. You cannot add vinegar to meringues.
We set the electric oven to a temperature of 150° with a heating mode from below and from above, without a fan or grill. If the oven is gas, then a temperature of 180° and the door ajar 1.5 cm will do.
15 minutes before starting to beat the meringue, separate the whites and let them stand at room temperature.
Add a pinch of salt to the whites and start beating them at low speed.
After obtaining a lush, homogeneous foam, add sugar (powdered sugar) in a thin stream, whisking constantly. We try to ensure that the sugar mixes well with the proteins and does not allow it to settle at the bottom of the container.
We also add vanilla sugar and citric acid (ascorbic acid) into the resulting protein mass in a thin stream.
Now we beat everything at the highest possible speed until the mass becomes elastic, thick, white and, most importantly, when lifting the whisks, sharp, non-blurring peaks should form.
Spread the meringue onto a baking sheet with a regular spoon or silicone spatula. It’s more convenient to make your favorite roses with a pastry syringe. The distance between the bezels should be at least half their diameter, since during the drying process they almost double in size.
You need to place the meringue on the middle level of the oven, which should have warmed up well.
Bake the meringue at the specified temperature for 5-7 minutes and turn off the oven completely. Please note that if the temperature is set correctly and the oven is evenly heated, the bezes will first become matte and begin to increase in size. And after 7 minutes, a glossy crispy crust will begin to form on them, the rest of the time is necessary for everything to bake inside without burning.
Now you need to wait until the oven has completely cooled down, after which you can open it and take out the finished meringues. It takes approximately 2 to 4 hours to cool completely, so it's best to leave them in a cooling oven overnight.
Remove from the oven and get a delicious delicacy according to the French recipe.

Whipped egg whites before adding sugar Protein mass for meringues Protein mass for meringues Meringues before drying

Properly prepared meringue will be snow-white, glossy and without a single crack. If you don’t have time to tinker with meringue yourself, you can try excellent meringue in one of the unusual cafes in Moscow.

French meringue recipe

Meringue, a recipe common in France, is prepared by baking whipped egg whites with sugar for a long time at a low temperature. The lush protein mass is dense, glossy, but does not hold its shape for a long time. Therefore, it will not be possible to prepare patterned roses with sharp edges. But it’s great for creating cute, voluminous frozen drops.

Caramel meringue

Italian meringue recipe

The Italian version of the Meringue recipe involves combining whipped egg whites with thick, hot sugar syrup. This mixture is similar to custard, holds its shape perfectly, does not fall off and is great for decorating cakes, coating waffle cakes, tubes, eclairs and even donuts.

Italian meringue

Swiss meringue recipe

The most difficult preparation technology is meringue, the recipe for which was invented in Switzerland. The whole difficulty lies in the fact that you need to beat the whites with sugar in a steam bath, while making sure that the mass is beaten slowly, evenly and in no case burns to the walls of the dish. Even the slightest violation of technology will contribute to the formation of lumps in the protein mass.

The result of such a complex recipe is worth it. The whipped, dense mass obtained in a steam bath ideally holds even the most complex and refined shape. The Swiss meringue recipe is ideal for creating the most intricate roses and does not require long drying. Ready-made meringues can be easily greased with rich cream - they will no longer settle or lose their shape.

Swiss meringue

Dishes and ingredients for meringue: recipe for 12 pieces (70 grams)

Dishes

bowl with high edges;
mixer with whisks;
oven tray;
baking parchment;
vinegar for degreasing;
cream injector.

Ingredients

egg white – 1 piece;
sugar – 60 grams (1/3 cup);
vanilla sugar – 1 teaspoon;
citric acid – 1/4 teaspoon;
salt – 1/6 teaspoon.

Ingredients and tools for meringue

Nuances and little tricks of the meringue recipe

1. Wipe all dishes with vinegar. All dishes that the squirrels will come into contact with must be perfectly clean and dry. Even a small amount of fat on the walls can greatly complicate the beating process and contribute to the transformation of the protein mass into a sole.

Therefore, French pastry chefs recommend all utensils before cooking: bowls, spoons, spatulas, mixer whisks, pastry syringe, etc. wipe with ordinary table vinegar 9% vinegar. It is enough to moisten a disposable napkin with a small amount of vinegar, treat all surfaces and wait a little while for the vinegar to completely disappear.

2. Carefully separate the whites from the yolks. It is important to separate the whites from the yolks with the utmost care, so that not the slightest drop of yolk gets into the container with the whites.

For convenience, you can separate each egg over a separate container. If the white is well separated from the yolk, pour it into a bowl prepared for whipping.

The remaining yolks can be used to make homemade mayonnaise.

Eggs for meringue recipe

3. Store the meringue in an airtight container in a dry place . Under no circumstances should it be in the refrigerator. Meringue can be stored for quite a long time in an airtight container.

If you leave it on the table, then there is a high probability that it will become damp and cease to be airy and crispy. This happens especially often if meringues are left on the table in the kitchen or in the room during the cool season, when the central heating is already turned off or has not yet been turned on.

It is strictly forbidden to store meringue in the refrigerator without packaging - it becomes damp within an hour.

4. Do not combine with fatty creams. Classic French meringue, even after cooking, will not be able to adequately withstand contact with fat, which means trying to combine two meringues with a cream based on both vegetable and animal fats is pointless - it will fall off and turn into a sticky, sweet cake.

5. Maintain proportions. How many people have so many tastes: some like it sweeter, some with sourness, some with the aroma of caramel, etc. Classic meringue is white in color and has a medium sweet taste with a hint of lemon. Therefore, the more sugar there is in the composition, the sooner the meringues will become caramel and stick to the parchment.

If the goal is to prepare caramel meringue, then the amount of sugar should be increased by 1/4 and the drying temperature should be increased. As soon as the sugar caramelizes and turns into a delicate brown shade of meringue, the temperature must be reduced, otherwise the caramelization process will continue and liquid sugar will begin to accumulate around the meringues.

6. Do not open the oven during the entire cooking time. Electric ovens easily maintain a moderate temperature, and as a result, you cannot open the oven, since a rapid flow of cold air from the kitchen will cause the protein mass to instantly fall off.

Eggs

The secret to good tasting meringue is the right choice of ingredients. It is better not to make meringue from the freshest eggs. They whip very poorly and fall off quickly. The protein foam is loose and matte.

For pastry recipes in which a dense shape is important, it is better to use a week's fresh egg whites or a little more.

They contain less moisture and better retain air bubbles, which are so necessary to give airiness and lightness to the meringue.

It is absolutely forbidden to use stale eggs or eggs whose quality you strongly doubt for meringue. The protein mass, whipped with sugar, is dried at a low temperature and such heat treatment is not enough to kill pathogenic microorganisms that may be in low-quality eggs.

Sugar

It would seem, how can granulated sugar differ from one another? Surprisingly, depending on the raw materials and manufacturing method, sugar differs radically in its properties. In addition to the fact that sugar can be brown and white, made from cane and sugar beets respectively, sugar can also vary in crystal size, bleaching technique and purification.

Meringue according to the classic recipe is best prepared from perfectly white and fine granulated sugar or powdered sugar.

The larger the sugar crystals, the longer you will have to beat and the more likely it is that the sugar will not dissolve completely. Coarse sugar will make the surface of the dried meringue uneven.

The color of granulated sugar can greatly affect the color of the finished product, and even bleaching with citric acid will not help.

Making powdered sugar is very simple. All you need to do is take a regular coffee grinder and grind the sugar in it. You can use both manual and electric. If you don't have a coffee grinder, a mortar and pestle will do, but the powder will be uneven and you will have to spend a lot of time on it.

Sugar for meringue

Lemon acid

It is better to use citric acid in powder form, so it mixes better with proteins. But you can use liquid or lemon juice. Sometimes ascorbic acid is used to prepare meringue; it adds a barely noticeable sourness, but it whitens it perfectly and acts as an excellent preservative.

Mixer

Many chefs and pastry chefs recommend beating eggs and sugar by hand, saying that this makes them softer and fluffier. However, without good physical shape and preliminary training, the whipping process will take a very long time. It is better to use a mixer with whisks, which, like the whipping container, should be treated with vinegar.

Capacities

It is better to divide all the containers in which you cook according to the appropriate purpose: for salads, for raw meat or fish, and for preparing confectionery masterpieces. No matter how well a dishwasher works or how perfect a hand wash solution is, fish odors can be difficult to completely remove from dishes.

Particular difficulties arise if in a bowl in which you have repeatedly mixed Olivier salad or seasoned with Greek oil, you need to beat the whites with sugar. Old greasy coating and odors will not contribute to the good taste and airiness of bezes.

Oven

The oven is of great importance for preparing meringues. Therefore, a huge variety of ways have arisen to achieve the desired temperature.

There are two diametrically opposed positions: some confectioners believe that it should be baked in a tightly closed oven and opened only after the meringue has completely dried and cooled; others - that it should be baked in a slightly open oven at high temperature.

The choice is determined primarily by the type of oven and the ability to maintain temperature.

Oddly enough, the original Soviet gas oven was ideal for making meringue, the recipe for which was known to almost every schoolchild: temperature 180° and a kitchen towel, allowing you to make a small gap between the oven and the door. This technique was justified by the inability of most old ovens to heat evenly at low temperatures.

A modern oven makes cooking meringues a process similar to flying into space. The large number of programs and the ability to select functions have significantly complicated many simple recipes.

If you use an electric oven, do not open it until the meringue is completely dry and cool. The reason is explained as follows: in a gas oven, the air flow to maintain combustion occurs through a special air duct; An electric oven does not have a duct.

Cold air from the kitchen flows through the duct to the heating element. Heated, dry air rushes into the main chamber of the gas oven and promotes baking. Therefore, the air temperature should be high and the main chamber should be open.

In electric ovens, there is no air flow through the heating element and, as a result, if you open a heated oven, hot air will rush out, and cold air will take its place, which will instantly cause the meringue to spread across the baking sheet.

Meringue recipe history

The history of the famous meringue recipe originates in Europe at the court of Louis XIV, the Sun King. However, as practice shows, preparing delicious, fluffy meringue is not so easy. The first mention of a culinary masterpiece made from egg whites and sugar dates back to the 17th century.

The name Meringue comes from the French "baiser", which means kiss. The second name “meringue” is much less common. And according to some sources, it comes from the name of the Swiss city “Meiringen”, where an Italian chef invented a method of preparing them.

Meringues are oven-dried whipped egg whites. Meringues are usually called cakes, the basis of which is protein cream. Traditionally, meringue recipes are divided into: French-classic, Italian and Swiss.

Source: https://way2day.com/article/beze-retsept-i-sekret-frantsuzskih-konditerov.html

Shelf life of meringue in the refrigerator

Meringues should not be stored in the refrigerator. Even when completely cooled, you should not put it in the refrigerator, hoping to save it until tomorrow, until the day after tomorrow.

It's simple. By placing the product in the cold, being packaged in a bag or vacuum packaging, the process of moisture condensation begins inside the cake itself. Although it seems that in a tightly tied bag there is no place for moisture to come from. But the experience of many housewives tells a different story.

“In the oven it will dry out and there will be no moisture there!” Yes, if you consume it right away, there really won’t be any moisture there. But after lying in the refrigerator for a day, you can find enough moisture inside the cake. The meringue becomes moist and sticky. And moisture promotes the very rapid development of bacteria. And protein itself is fertile ground for bacteria. Poisoning is also possible. It's not worth the risk.

Why homemade meringues cannot be stored in the refrigerator

Some housewives, having prepared too much of a tasty delicacy, hope to extend the shelf life of the product by using the refrigerator. But this is a big mistake. Meringue does not tolerate high humidity, which cannot be avoided in the refrigerator. Vacuum packaging further increases the humidity inside, and without it, the cake will quickly absorb foreign odors and lose hardness.

Shelf life of meringue according to GOST

In accordance with GOST R 53041-2008 “Confectionery products and semi-finished confectionery products”, meringue is termed as a confectionery product with a sugar content of at least 20%.

Sugary confectionery products include: candy, caramel, toffee, dragee, halva, marmalade, pastille product, sugary oriental product, chewing gum, paste, cream, confectionery bar, confectionery figure, whipped product, meringue, nougat .

Specifically about meringue it is said that it is “a baked sugary confectionery product from a whipped mass based on sugar and a foaming agent, with or without the addition of other raw materials, food additives, flavorings, with a density of no more than 370 kg/m.”

But this document does not indicate the shelf life of meringue.

There is information on the Internet about the shelf life of meringue (meringue), but GOST standards are not mentioned anywhere. If you find such information, we ask you to suggest it. Let me know in the comments. We will be grateful to you.

But judging by many years of experience in the confectionery industry, as well as the experience of our housewives, “meringue can be stored in an airtight package for about a week.” Expiration and storage dates are indicated by manufacturers on the packaging. They refer to different specifications, in which the terms differ slightly. But in general, the deadlines do not exceed those indicated.

Shelf life of homemade meringue

Technical specifications GOST 31654-2012 Chicken eggs for food. Technical specifications GOST R 52189-2003 Wheat flour. General technical conditions GOST R 52816-2007 Food products.

Methods for identifying and determining the number of coliform bacteria (coliform bacteria) GOST R 52969-2008 Butter. Technical conditions GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import GOST 2156-76 Sodium bicarbonate.

Technical conditions. GOST 5904-82

Shelf life of meringues and meringues according to specifications

We invite you to read excerpts from TU 10.72.12-578-37676459-2017 “Long-lasting cakes.”

The products differ in recipes, shapes and are available in the following assortment. But we will not give the entire huge list with names. There are Meringue and Meringue cakes there. We provide data on storage periods and corresponding conditions.

Products are stored at temperatures from plus 2°C to plus 6°C and relative air humidity of no more than 75%. Storage together with products that have a specific odor is not allowed.

The recommended shelf life of chilled products with the addition of a preservative at a temperature from plus 2°C to plus 6°C is no more than 90 days.

The recommended shelf life of frozen products at a temperature not exceeding minus 18°C is no more than 3 months.

Recommended shelf life of frozen products at a temperature of minus 5:

for products with a cream finish – 1.5 months;
for products with mousse finish – 1 month.

Recommended shelf life of frozen products at a temperature of minus 18:

for products with a cream finish – 3 months;
for products with mousse finishing – 2 months.

The recommended shelf life of frozen products by blast freezing at a temperature not exceeding minus 18°C is no more than 12 months.

Recommended shelf life of frozen products at a temperature of minus 5:

for products with a cream finish – 6 months;
for products with mousse finish – 5 months.

Recommended shelf life of frozen products at a temperature of minus 18:

for products with a cream finish – 12 months;
for products with mousse finish – 10 months.

The recommended shelf life of frozen products after defrosting is no more than 72 hours.

In the absence of refrigeration, products cannot be stored or sold.

Thawed and re-frozen products are not allowed for sale.

Cake shelf life

Shelf life: 5 days
Shelf life: 5 days
Shelf life in the refrigerator: 5 days
Freezer life: not specified

Storage conditions:

In the refrigerator at a temperature of +2 to +6 °C

What birthday, anniversary, celebration or other celebration would be complete without a cake? This sweet delicacy has been familiar to many since childhood. Cakes come in a variety of types and shapes, and the ingredients include dairy products, fruits, nuts, eggs, flour, chocolate, jam, caramel, cottage cheese and much more.

You can buy a delicious cake in a store, or you can make it yourself. Fortunately, modern counters are literally bursting with an abundance of different cakes, as well as ingredients for their production.

Meringue on a stick

Meringue on a stick is the same meringue, only put on a stick. The meringue on a stick is prepared and stored in the same way.

But still, the question is constantly asked - How long does meringue on a stick last? Let's repeat ourselves a little.

When preparing meringue (meringue), the more sugar you add to the recipe, the denser the meringue becomes, and accordingly, the better it is stored. But any ready-made meringue dish, meringue, is very sensitive to a humid environment. Therefore, it is best to store it in tightly closed containers to avoid moisture. Meringue, like a sponge, can absorb moisture from the air and becomes soft, as a result of which the shelf life is sharply reduced, the taste changes and the cake becomes sticky, and sometimes the process of bacteria development begins inside (the process of rotting begins).

There is no need to use meringue in layers of cream with a high moisture content. Do not store meringues in the refrigerator or in a plastic bag. This causes them to become damp and sticky. But if the meringues, during storage, still managed to become saturated with moisture and became limp, then they can be dried again in the oven, with the door ajar, at a temperature of 50 degrees.

You can store it in a wooden bread box, in paper bags, or in a box. There are paper dishes - that will also work. Storage temperature should be room temperature.

It is believed that the completely safe shelf life of meringue on a stick, as well as meringue, is two weeks. This is subject to proper storage.

We invite you to read an interesting article about merengue. Perhaps you can find a lot of interesting information for yourself there.

How long can you store Homemade Meringue?

Meringue or meringue is a rather delicate creation; moisture is strictly contraindicated for it, so it is better to store it in a paper or plastic bag, well closed. There is no need to put them in the refrigerator, there they will also become damp and lose both shape and taste. Meringue can be stored in an airtight container for about a week.

This is even more likely to be drying rather than baking, because the finished meringue should be dry, crispy, melting in the mouth and without a dark crust.

Baze is a very tasty delicacy, especially for those with a sweet tooth. The base is stored for quite a long time due to the small amount of moisture in its composition. It should be stored in paper bags or in a box. There are paper dishes. She'll do too. Storage temperature corresponds to room temperature. The refrigerator is contraindicated.

This is even more likely to be drying rather than baking, because the finished meringue should be dry, crispy, melting in the mouth and without a dark crust.

How long does meringue last? Where to store meringues?

Meringue can be stored in an airtight container for about a week.

It’s interesting that meringues or meringues are also called “forgotten cookies” because they are baked at a low temperature and after baking are left in the oven until they cool completely so that they “reach condition”. This is even more likely to be drying rather than baking, because the finished meringue should be dry, crispy, melting in the mouth and without a dark crust.

To do this, you should use a closed container. For example, food containers. You can also take a simple plastic bowl and cover it with cling film on top, making a couple of holes in it with a toothpick. But most of all I like the option with plastic transparent containers, which are given in the supermarket with ready-made food.

Store in a cool, dry place, preferably in a closet. The refrigerator will not fit, neither a regular shelf nor a door. An open space such as a vase and a tray will not work either.

As for the shelf life of meringue, we take into account that any sweets are a good environment for the development of pathogenic microorganisms. Therefore, it is better to eat everything within 2-3 days, a maximum of a week if the color, texture and smell have not changed.

This airy cake can be stored for quite a long time if you compare it with other desserts. After all, the shelf life is from a week to ten days. That is, during this time you can store and eat them without fear of getting poisoned. Well, if you keep them in the refrigerator, you can store them for even two weeks.

It is worth considering that if you prepared them yourself, then the shelf life is from the moment of preparation.

That is, we are talking specifically about homemade Meringues, and not about store-bought ones, because there is no idea at all when they were prepared, because the expiration dates are pasted there in advance, that is, they were made today, and the expiration date is set as tomorrow, for example.

In general, these cakes, for example, are never stored for a long time, as they are eaten very quickly, in two or three days maximum. That’s why we never store them for so long, but in general they are stored for quite a long time.