I have been making Italian meringue successfully. Its thick & glossy. However as soon as I put it in the fridge it starts weeping within 2-3 hours. Is this normal?
What is the best way to store Italian meringue as ideally I would like to make it ahead of time & put it in a piping bag for use later.
My recipe is as follows :
40g sugar per egg white
Squeeze of lemon juice in ceramic bowl
Beat the egg whites until firm peaks
Heat sugar syrup to 121c
Drizzle on to egg whites & whisk until bowl is cool to the touch (10min).
Any help would be appreciated.