Meringue cookies or chocolate truffles? I know the truffles aren't a cookie...but I didn't want to post this question on 2 boards.
I am using these recipes and they don't say:
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1158&contentGroup=MSL&site=living&rsc=ns2006_r8
http://www.godiva.com/recipes/recipe.aspx?id=57
I am pretty sure a similar Martha recipe said that the meringue cookies could be stored 5 days in the fridge - the truffles are the same. But I want to make them about a week and a half before I will serve them, so I was hoping to freeze them.
Any ideas?
I'm not sure about the truffles but don't do it with the meringues.
Once baked, they keep very well in an airtight container. I think tins work the best, especially with tight fitting lids.
I think they would go soft in the fridge or especally the freezer. I think you would have a huge mess.
I am making my meringues kisses today, and they will be good until even after Christmas(if there are any left)
Well I just checked the truffle recipe and it says to refrigerate them, but bring them out 30 minutes before they are to be eaten.
They sound wonderful! I may have to file that one away for future use. 
They are called Raspberry Meringue Kisses
My house smells like a cotton candy factory today!
Raspberry Meringue Kisses
3 egg whites
1/8 -teaspoon salt
3-1/2 tablespoons raspberry gelatin
3/4 cup sugar (use superfine for best results)
1 teaspoon vinegar (sets the color)
1 cup mini chocolate bits
Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually; beat until stiff peaks form and sugar is dissolved. Mix in vinegar; fold in chocolate bits.
Drop from teaspoon onto ungreased cookie sheets that have been covered with brown paper. (I use clean brown grocery bags that I cut to fit cookie sheets. I keep the printed side down). Bake at 250 degrees 25 minutes.. Turn oven off; leave cookies in oven 20 minutes longer.
Makes about 9 dozen.
A couple tips.
Instead of using a teaspoon, I use a very large pastry bag with no tip and pipe them. You can put them fairly close. They only need to dry out. Then turn out great and are less messy. If you get excessive pointy tips, just use your finger that has been dipped in water to tame them down.
I froze truffles once and didn't have a problem with them. I pulled them out so they could get to room temp but couldn't wait and ate them while they were frozen. They don't freeze solid like water does, though.
If the only thing you're covering them in is cocoa powder, what you could do is make the ganache center and freeze it until you're ready to use it. Bring it to room temp before forming them into ball centers and then roll them in cocoa powder OR you can form them as ball centers, freeze them, and then roll them and when you're ready to use them, let them get to room temp.
Quote by @%username% on %date%
%body%
