You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.
By Chef de Cuisine
Makes about 24 | 5 minutes
Serves: 6 | 8 minutes
Serves: 8 | None
Makes about 6 dozen | 15-20 minutes
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