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post #1 of 2
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Wanted to top twice baked sweet potatoes with a dollop of meringue then briefly bake.  So my question is can I whip the egg white mixture and hold in a pastry bag in the frig until I am ready, if so how long will it hold before I have to worry about it deflating.



post #2 of 2
Add a pinch of cream of tartar to stabilize it and will last days. The acid begins to denature and firm up the protein in the albumen keeping it from liquifying
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