Most types of meringue can be frozen for one to three months. To freeze meringue, allow it to cool to room temperature after cooking. Place it in a freezer-safe bag or a rigid, airtight container and seal firmly. Defrost frozen meringue at room temperature for two to three hours before serving. Serve at room temperature, or reheat the meringue in the oven until warmed through.
For many recipes that require the additional preparation of fruits and whipped cream along with the meringue, those final steps can be completed at the time of serving, not before freezing. Complete the recipe to the point that the meringue is cooked, and continue with any additional steps once the meringue is defrosted.
Making meringue in advance allows for the quick preparation of desserts on the fly. Meringues that are not suitable for freezing are those that contain juicy fruits in their preparation, which can leave the meringue soggy after defrosting. Clearly label any frozen meringue so that it is clear what the item is, as well as when it was frozen, to ensure that the defrosted item does not lose quality. While foods frozen at 0 degrees Fahrenheit remain safe indefinitely, after three months in the freezer the quality and texture of a frozen meringue begins to decline.