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Queen of puddings/meringue topping
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I would like to prepare a queen of puddings in advance and put the meringue on top at the last minute before browning and serving. Is it is possible to make the meringue beforehand and will the whisked egg whites remain stiff? If so, could I prepare the meringue up to 2 or 3 hours before using it? Alternatilvely, if all else fails, will a queen of puddings freeze? Any tips would be much appreciated.
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The egg whites should remain stiff as long as required but if in doubt keep in fridge until needed. As to the second part of the question I am not sure as I've never tried to freeze a Queenof puddings but I would think so since one can freeze a Lemon meringue pie or other desserts with meringue topping.
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