I have made a small batch of test plain meringues, and they came out really good.
I would like to make large batch, but my oven will only hold two sheets' worth at once, so I'll have to bake several sheets in succession.
How quickly, after making the 'batter', must I use it? Is there anything I need to do to preserve it while it's waiting its turn i.e. cover it but leave it at room temp? refrigerate it? - and will either one of these alter the texture in some way, so in fact I'm better off mixing up small batches as and when I can use it (I would really prefer not to do this)
Any/all suggestions would be most welcome.