Storing Meringue: Urgent help required

[oesdog]

Anyone help here:

OK hubby is wanting to make baked alaska for deseart tonight!
However he wants to make the Merangue bit in advance so he knows it is ok and all that?
Can it be beaten up thick and kept for a couple of hours in the fridge>?? or will it just go runny and yuky???

HELP
Oesdog

 

[bigmike&nan]

Well it looks like you guys are in luck. I've only ever made it ala minute (on the fly) and looking around on the internet it appears you can build the whole thing in advance and freeze it until you are ready to serve, then bake (or carmelize the top with a small torch) after dinner.

One memorable french restaurant in San Francisco I used to get taken to on my birthday was Rue Lepic,

http://ruelepicsf.com/menu.php

where the waiter tossed a little rum over the top, dimmed the house lights, lit it and brought it to the table. Made quite the impression... I think everyone's a sucker for those flaming entrees or desserts.

Good luck with your preparation, let us know how it turned out.