On Tuesday, January 21, 2014 4:09:34 PM UTC-8, Janet wrote:
> In article >,
>
> says...
>
> >
>
> > What are the characteristics of a good one?
>
>
>
> The meringue should be home made, firm but still a tad squidgy in the
>
> middle; a few earthquake cracks on the surface are acceptable but there
>
> should not be any oozing syrup leaks.
>
>
>
> The fruit should be fresh and preferably slightly acid(strawberries or
>
> raspberries ideal) to contrast with the sweet meringue and bland cream;
>
>
>
> the cream should be real fresh cream not that godawful spraycan stuff,
>
> beaten till it holds shape but not stiff.
>
>
>
> Janet UK

So....how long will they hold after you put the fruit in them???

And how long will just the meringue hold by itself? Refrigerated? not?