Sighs are delicious sweets that are often associated with Swiss, French and Italian cuisine. They are great for dessert and are made with a base of very simple ingredients like beaten eggs and sugar, sometimes also containing a little vinegar, lemon or cream of tartar. If you want to keep them keeping their flavor, freshness and no denting, there are two options: keep them in a pot and leave them at room temperature or freeze them so you can keep them longer.
Method 1 of 2: Keeping in jars at room temperature
Step 1. Cool meringues before storing
Take the meringues out of the oven and place in a large, shallow container without a lid. In summer, put them in the fridge immediately before letting them cool outside.
- Cooling the meringues before storing is very important when the weather is rainy or humid.
- Always make sure the meringues are completely dry before taking them out of the oven. If you can pry them off the wax paper and the underside is dry and with little residue, they are ready to take out of the oven.
Step 2. Place the meringues in the jars gently
Always leave enough space between the top of the vents and the lid not to pinch them. This candy is very delicate - if you have to squeeze, you better get another pot.
- Always use airtight pots, as they protect the light texture of sighs from moisture.
- Glass jars are great for storing these sweets.
- Ceramic pots are not the best option, as their porous nature lets air in, which spoils the texture of the meringues.
Step 3. Place wax paper between each layer of meringues
The wax paper reduces the contact between the sigh layers. This is the best way to keep them from falling apart.
Put a last layer of wax paper before putting the lid on to prevent the top of the top meringues from breaking
Step 4. Store sighs at room temperature (23°C) for up to three weeks
After replacing the lid, store the pots in the coldest place in your kitchen. Test the temperature regularly using a culinary thermometer to ensure it never goes above 23°C.
- Do not place the pots in direct sunlight.
- They can only be kept like this for three weeks.
Method 2 of 2: Freezing the Sighs
Step 1. Place the meringues in a large, shallow container
Place all meringues in a large shallow pot after taking them out of the oven. Then place the lidless pot in the refrigerator to cool. If you put the hot meringues in the freezer, you can reduce the temperature of things nearby, which will cause them to thaw and freeze again, spoiling the texture and taste of some foods.
You can also use resealable plastic bags, but they don't have the structure to protect the vents from contact with other foods
Step 2. Use the thermometer to find out when the sighs reach 23°C
If you freeze the meringues before letting them cool, they will increase the freezer temperature. This can thaw and refreeze other foods nearby, spoiling their texture and taste.
Step 3. Place the layered meringues in a freezer-safe container
Start by forming the first layer of meringues at the bottom of the pot. After filling the bottom, place a piece of wax paper on top of the meringues and continue this way until filling the pot.
Don't press the sighs - they break very easily
Step 4. Close the pot and place in the freezer for a month, maximum
Be very careful when covering the pot so as not to crush the meringues. Leave about 1, 3 cm of space between the top of the vents and the lid. Put the pot in the freezer as soon as it is tightly capped.
- If your freezer is full of stuff, put sticky labels on the jar.
- Sighs last a month in the freezer.
Step 5. Allow the meringues to thaw for two to three hours before eating
Take the meringues out of the freezer and thaw on a cake rack at room temperature (23°C) before eating. Eat it anyway or put it in the oven until it's hot.
- Ideally, do not defrost sighs in humid environments, as they absorb moisture very easily and become soft.
- If you are going to heat the meringues, preheat the oven to 120 ºC and leave for 15 to 20 minutes.