A question about the meringue. I made meringue cookies a while ago, and stored them in a metal tin with a tight lid. Then I forgot about them. When I found them, they were just the same. Can the Pavlova meringue part be made ahead and stored in a tight tin? If so, how long would it store? A dessert like this usually comes with company, commotion, etc., and having one less thing to do would be great. I wouldn't make the pavlovas any further in advance than one day. They are so sensitive to any moisture in the air, so even if it is slightly humid, they will start to break down. Certainly keep them as air-tight as possible. ~Amy

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