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Janet

In article >,
says...
>
> 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???

A few hours. If you're expecting guests to a meal/party, assembling
the pavlova in the hour before they arrive works fine.

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

I make the meringue in the morning before its to be served, don't
refrigerate it, just store at room temp with something protective over
it, like a plastic cake box or a biscuit tin, until you're ready to
assemble it with the fruit and cream. Once assembled keep it in a cool
room but not in the fridge.

Janet UK