I've made the big meringue cookies (I think from Martha Stewart) & stored them in a Clik-Clak container for a few days & it worked for me, even in this humid climate.

Allow cooked meringues to cool thoroughly, wrap in foil or arrange in an airtight container with greaseproof paper between layers. They will be fresh up to 2 months later.

If you add a teaspoon of cornflour for every three egg whites, you'll reduce the amount of weeping - they'll be drier, and will keep better.

Thanks for the information. I saw a recipe where you make a depression in the meringues and before serving you put a dollup of jam in the middle. Sounds good to me!

Tomato Girl, as another serving suggestion, the meringues are also good filled with lemon or orange curd, too!

Lori

I made the meringues last night. It was quite an experience. I didn't know when to stop beating those egg whites. LOL.

Thanks Daisyduckworth - I did put two teaspoons of cornstarch into the recipe which had 6 large egg whites.

I bought some "lemonpie filling" Comstock brand and will use a little bit in the center of the cookies.
This will be used for a Passover dinner, but I suspect that these cookies would be a great low-calorie, low-fat treat as well. They were very delicious.

P.S. Next time I definitely will use PARCHMENT PAPER!