How to Store Meringue Cookies
- To store at room temperature: Seal the meringues tightly in a container, separating layers with parchment or waxed paper. Putting a silica gel packet in there to absorb excess moisture can’t hurt. The meringues should keep 2 weeks, possibly longer.
- To freeze meringues: Pack them in a rigid, airtight container in layers separated with parchment or waxed paper. Store up to a month; thaw on the counter.
Fun Variations on These Cookies!
- Add 1 teaspoon extract: Try vanilla, lemon, peppermint, or almond.
- Switch up the nuts: Pistachios, walnuts, or almonds work well. Use toasted nuts for the best flavor.
- Swap out the nuts: Use chocolate chips, crushed candy canes, coconut flakes, or even crushed Corn Flakes instead.
- Tint the cookies: Add a drop or two of food coloring added in the last minute of whipping.
- Make chocolate meringues: Sift 2 tablespoons of cocoa powder over the beaten meringues at the beginning of Step 5 and fold together when you add the pecans.