You might be tempted to stash your meringues right after they come out of the oven. Don’t do it! Trapping them while they’re still warm is like locking steam in a jar. That steam turns into condensation, and condensation is basically kryptonite for your cookies.
Let them sit on the baking sheet for at least an hour, or until they’re fully room temperature. You’ll know they’re ready when they feel dry and lift off the parchment paper without any fight. Patience here pays off big time.
How to Store Meringues: 9 Steps (with Pictures) - wikiHow
