Easy Meringue Kisses by Cupcake Savvy's Kitchen

[@CupcakeSavvysKitchen]

Full written recipe: cupcakesavvyskitchen.com/foolproof-meringue-kisses/

[@komaljaiswal8657]

love the addition of do's and don't

[@CupcakeSavvysKitchen]

Thanks...me too! :-)

[@mabelramasodi9728]

Hi

[@AdrienneCM10]

This seems much easier than other videos I've seen! I like how you added all the sugar at once

[@CupcakeSavvysKitchen]

Super easy and super delicious! :-)

[@PeachEs____]

Very clear, short and no nonsense video. Thanks so much!

[@mahfoozahmukhtar4206]

Yummmm... it looks sooo delicious.. i'm definetly gonna try it!!

[@CupcakeSavvysKitchen]

Mahfoozah parvez fabulous!

[@melanieomari2000]

Loved the tips at the end 👌🏿

[@CupcakeSavvysKitchen]

Thank you!

[@ambersheikh2217]

Very well explained recipe Thanks for sharing ❤

[@CupcakeSavvysKitchen]

Thanks for liking

[@inestheanxioushuman]

they are in the oven right now. Can't wait to try them :)

[@CupcakeSavvysKitchen]

Fingers crossed!

[@maryamalnasiri5838]

they look so adorable , i have a question , would it be possible to use powder sugar and skip the double boiler all together ?

[@malefetsanelephuthing8293]

👏👏💖💖💖💖💖💖

[@piepiepoopoobela4059]

Yup but they will get thinner and not stiff

[@kawchikhi4249]

thx for sharing this delicious recipe😍😍😍

[@CupcakeSavvysKitchen]

Kaw Chikhi you’re welcome!

[@최민선-k2k]

I make it! I am korean. Thank you.

[@CupcakeSavvysKitchen]

Wonderful!

[@fathimasameera5674]

Really awsme prfct recype

[@CupcakeSavvysKitchen]

Thanks!

[@sitifmd28]

Hi. I made some today but didn’t use the steaming method. I prefer meringues that are crispy on the outside and chewy inside. How do I achieve that? I baked mine at 100C for at least 40 mins but they turned out soft. I used the 1:2 egg white sugar ratio.

[@CupcakeSavvysKitchen]

It's difficult to judge when I am not totally sure of the method you used. To get a softer middle, it may help to add a teaspoon or two of cornflour to the meringue at the end and mix till well combined.

[@sitifmd28]

Cupcake Savvy's Kitchen hi thanks for your reply! I beat the egg whites on slow then increased the speed as it got foamy. Added sugar that was heated in the oven before it got to the soft peaks stage. Increased the speed to high after till stiff peaks formed. The sugar I used wasn’t superfine so not 100% melted but they turned out smooth. I’d like to get a more crispy exterior.

[@afiqhipni8265]

Love the recipe (& the colour) 😍. One question, can I use this recipe as a pavlova base? (Instead of the regular pavlova recipe with the addition of cream of tartar & cornstarch)

[@CupcakeSavvysKitchen]

Yes you can.

[@amrinsalman]

My oven can hold a small tray at a time,can I pipe these and keep them out till the other gets baked?

[@CupcakeSavvysKitchen]

Yes you can. You can also halve the recipe.

[@amrinsalman]

Oh that's nice ..thank u... actually I needed that many😊have made them..hope it comes out well..thanks once again :)

[@naznazzy6978]

hi want to know when u bake the merignue should u on the heat at the top of the oven as well?

[@CupcakeSavvysKitchen]

No, the heat needs to be as low as possible or they will crack.

[@naznazzy6978]

So the heat should be from below only ? Cos there the 2 options in an oven to on the top or bottom element

[@xoxILuvChrisBrownxox]

Hi. Thanks so much for your recipe and tutorial. I am going to give it a go... I was just wondering how long they will last once cooked? And do you store them in the fridge or not? Thanks :)

[@CupcakeSavvysKitchen]

bewitchedoz you’re welcome! They will store well in an air tight container in a cool room for up to one week.

[@Baby73192]

Another awesome video!

[@CupcakeSavvysKitchen]

Ashley Phillips thanks Ashley!

[@Crimsontears95]

Hi, love your vids. Had few questions about the method. Did you let the mixture cool after melting the sugar or did you wisk it straight away ? I heard adding lemon juice helps to stabilise it as well... would appreciate any tips as I will be making them soon

[@TMRiduanFirdaus]

Hey great video. Im just wanna ask it okey if not using the cream of tartar?

[@CupcakeSavvysKitchen]

Yes, it's ok :-)

[@gol22da]

Lovely ill tey today

[@CupcakeSavvysKitchen]

Fabulous!

[@brandbutterflyng6004]

Can i use powdered sugar instead? Thanks a bunch your videos are always super helpful!

[@CupcakeSavvysKitchen]

Brand Butterfly Ng you’re welcome. Yes you can use powdered sugar.

[@brandbutterflyng6004]

Cupcake Savvy's Kitchen thanks!!

[@mishallbilal7509]

Hi..can u plz tell me ..can i use a powder colour instead of gel colour ..

[@munah4548]

Love your recipes a lot😍 just have a question what does it mean when the meringue cracks while baking?

[@CupcakeSavvysKitchen]

You will need to turn you oven temp down lower and possibly cook for a little less.

[@munah4548]

Will do 👍 thanks

[@allayahgartland956]

It could also mean that you’ve over whipped your batter

[@kyutiehanbin9712]

does resting the meringue in the oven after it baked is necessary?

[@CupcakeSavvysKitchen]

As long as it is not really cold in your kitchen it is not necessary. Sometimes when you take them out of the oven, the drop in temperature can cause them to crack.

[@kyutiehanbin9712]

+Cupcake Savvy's Kitchen I see. Because I wanna make many meringue and I only have small oven haha. btw, thanks for the reply~

[@rachaelmiles9061]

Hi! Thanks for a beautiful recipe, they look so smooth once cooked! Do you have any ideas why half of mine cracked? They cracked while cooking 🤷🏽‍♀️

[@CupcakeSavvysKitchen]

You will need to reduce the oven temp to as low as you can. If you can get it to 70/80 C that will help. Some cracks are inevitable though! :-)

[@rachaelmiles9061]

Thank you! I'm trying again 🙂

[@eastonleblanc5428]

Could you use a dehydrator?

[@katewelsh1285]

The baking time, is that just for small ones? Bjgger ones would need a bit longer!?

[@CupcakeSavvysKitchen]

Kate Welsh that is for these ones which are reasonably big. Leaving them in the oven with the door closed continues to cook them. They turn out very crunchy on the outside and softer on the inside. If you like them very crunchy all the way through then you can turn the heat down to as low as your oven will go and leave them in for around 2 hours then leave the door closed till cooled.

[@Aryca007]

Use which tray to bake? Bottom or middle tray

[@CupcakeSavvysKitchen]

Rietha BBlood use the one that is the furthest away from the heat source.

[@Aryca007]

Cupcake Savvy's Kitchen i don't know what went wrong. I followes exactly as per your instructions but my meringue just wont change to stiff peak. I been beating it for more than 45 mins, it just stayed at soft peak. Well it's my first time anyway. Thank you for your reply

[@CupcakeSavvysKitchen]

Rietha BBlood please make sure your bowl and the beaters are clean if Amy traced if fat/oil. Once all your sugar has been added you can increase the speed to high. Good luck next time.

[@Aryca007]

Cupcake Savvy's Kitchen ok tq. Mine is out from the oven and some of it look nice w/o crack but the other are cracked with sugar syrup gooey coming out of it. Wish i can share you the pics.

[@CupcakeSavvysKitchen]

Rietha BBlood yes, please share pics so I can give better feedback:-)

[@honeyletsacdalan5951]

Hi! How can I add flavor to the meringues?

[@CupcakeSavvysKitchen]

You can add a couple of drops at the same time as the colour and proceed as normal.

[@honeyletsacdalan5951]

thank you so much. will try this

[@michelleburnett533]

Zest from.orange or lemon or lime

[@iroshikajayasinghe4016]

Hi please may I know how to get dark deep red colour for the mirangues

[@CupcakeSavvysKitchen]

Start with a pink or orange base as I have done with the buttercream in this video. The same logic applies to meringue kzbin.info/www/bejne/onKvkGZmqb1mh7M

[@shanshanpogi]

Hi mam.. Is that the baking sheet that can be wash?

[@CupcakeSavvysKitchen]

Sheeree Saenz yes, it can be washed and reused.

[@aprilramirez5118]

Is boiling the egg the process of pasteurizing it? So no need to put some lemon or cream of tartar?

[@CupcakeSavvysKitchen]

Yes, boiling it makes it safe. The lemon and cream of tartar is not about making is safe, they make it more stable.

[@aprilramirez5118]

@@CupcakeSavvysKitchen oh all this time i thought using lemon or cream of tartar is for the egg... Thanks for the info... Im planning to make royal icing for sugar cookies.. Is this recipe similar to royal icing?

[@somegoodpotatoes409]

can you use powder sugar instead of caster sugar?

[@CupcakeSavvysKitchen]

Yes you can. Just use the same amount by weight.

[@somegoodpotatoes409]

thank u

[@arhannn_2244]

Cupcake Savvy's Kitchen can we use normal sugar instead of caster sugar?

[@pineapplepizza8639]

Ume Abiha234 i think caster sugar is the same as normal sugar

[@aarthysundar9346]

If I arrange the meringue on cake it's becoming sticky wen exposed to room temp. Any mistake I m dng?

[@CupcakeSavvysKitchen]

AARTHY SUNDAR if the frosting is moist the meringue will absorb it and go soft. Place the meringues on your cake close to serving time.

[@aarthysundar9346]

Cupcake Savvy's Kitchen ho k k.. thanks a lot

[@TMRiduanFirdaus]

Hey great video but it okey if not put the cream of tartar?

[@BucatarestecuRodica]

Yummy delicious recipes like

[@CupcakeSavvysKitchen]

Thank you!

[@ambersheikh2217]

I don't have oven Want to know that can one bake these in stovetop baking pot

[@kashafshaikh3507]

It's like macron 😁

[@kipkenya]

Wow! These remind me of that beaut song by the Late, Great "Fats Domino" called MY BLUE HEAVEN!

[@CupcakeSavvysKitchen]

How good is that!

[@mahdireza5695]

Can I use powdered sugar

[@CupcakeSavvysKitchen]

Yes you can.

[@avisiktaghosh7976]

If I do the baking in micro oven Then how much time it will take And in which mode of micro oven I will bake it ?

[@CupcakeSavvysKitchen]

Unfortunately this cannot be cooked in a microwave oven. If you mean "small"oven, then use the very lowest temperature possible.

[@avisiktaghosh7976]

@@CupcakeSavvysKitchen in which mode of microwave oven I have to bake it ?

[@rajumiffy]

Can i bake on an aluminium foil instead of a parchment paper

[@CupcakeSavvysKitchen]

Unfortunately not because they will stick.

[@roxyjones8335]

I don’t have an electrical mixer what can I substitute it with?

[@kayallen7603]

Can you add FLAVOR in the soft peak stage?

[@CupcakeSavvysKitchen]

Yes definitely :-)

[@HelloJoicee]

I'am trying to make meringues but it always failed, i don't know how to bake it in my oven, i follow the procuedure how to cook but its not getting like the others. Do i need to make my oven super hot while i bake it? Thanks!

[@CupcakeSavvysKitchen]

No, not super hot. The temperature needs to be VERY low. Put your oven on the lowest setting and cook for around 1-2 hours. Leave them in the oven when they are done with the door open a bit to completely cool.

[@hanaabasaad6008]

What is the best way to keep the meringue from sticking after i bake it

[@MangoJuiceIsVeryJuicy]

Idk what I'm doing wrong, I beated the ingredients at the beginning and put them in the mixer but it doesn't get puffy could it possibly be the sugar or the cream of tartar?

[@Btoblover88]

thx for the video. I beat the egg mixture for abt..more than 20min but it didn't get as stiff as it looks like in the video. so when I piped it on the tray ..it all shrunk down like macarons.....what have i done wrong? :( I use a handmixer....

[@CupcakeSavvysKitchen]

They take a long time to reach the correct stiffness. I know it's frustrating but just keep mixing :-) Unfortunately that kind of stiffness takes FOREVER to achieve with a hand mixer but it can be done.

[@Btoblover88]

Cupcake Savvy's Kitchen thk for your comment! It is sooo frustrating :( but as you say so... i will try again and make it happen this time! lol

[@lemonbro6305]

보라순이 i got mine to a perfect stiffness in 10mins, make sure u are not using any oil as that de activated the eggs, so make sure ur bowl that u are using is doesn’t have any oil on it.

[@lemonbro6305]

보라순이 also don’t oil the baking paper

[@radhikaawasthi4810]

it might have been because of some pesky hidden grease in your mixing bowl or blender. Maybe the next time you try you should give your bowl and mixer arms a good wash and maybe even wipe with a bit of vinegar.

[@فيحباللهجمعنا]

OMG OMG i will make it thankx dear

[@CupcakeSavvysKitchen]

Blue SKy you’re welcome.

[@فيحباللهجمعنا]

O, my dear The recipe worked twice but it did not work, it became very liquid What do I do to be more intense and not shed

[@CupcakeSavvysKitchen]

It needs to be whipped to stiff peaks. Clean your bowls very well and your whisk so there is not trace of oil or fat on them and also make sure there is no egg yolk in the mix.

[@فيحباللهجمعنا]

i take care of all these ,but maybe miss me some thing i will try again and again till i reach the perfect one thankx dear so much for your reply

[@prernamarathe6860]

Hey I just made the recipe and the meringue cookies tastes amazing and also look good. All tha ka to you. But there was one issue that few of my cookies were abit weird. Some had a crystallized sugar bubble somewhere and also a weird line like cookie coming from the side of my few meringues. I baked them at exactly 45 mins and also cooled them in oven. I don't know what's wrong. I wish i could send u pictures of it show

[@sweetandsimplethoughts8631]

👍❤️nice one!

[@CupcakeSavvysKitchen]

Thanks :-)

[@KR-vm6es]

Hi, how do I store them and for how many days does it stay fresh?

[@CupcakeSavvysKitchen]

Air tight container in a cool dry place for around 5 days.

[@csimcox]

I left mine sitting out on a plate after baking and they became sticky, is this normal??

[@jesschan6877]

Connie Simcox I think thats due to the humidity in the air? Because the water molecules from the air seep into the meringues causing it to dissolve a bit.

[@destinyzchild84]

Exactly how long does it takes to whip up?

[@aquacorals1]

Hi there... I wanted to know wht if your oven does not have 100°C how to do i go about it. My oven has minimum 170°C... Please help.

[@CupcakeSavvysKitchen]

Nazia Rizwan that is way too high for meringues unfortunately! :-(

[@aquacorals1]

@@CupcakeSavvysKitchen exactly... So wht should i do or how can i make them... I guess that's my oven issue that it stays with 170°... Pls help as i would love to try them.

[@CupcakeSavvysKitchen]

Nazia Rizwan sorry but it can’t be done. The ideal temp is actually 80C!

[@aquacorals1]

@@CupcakeSavvysKitchen ooo... That's sad... Thank you for your prompt reply.

[@aquacorals1]

@@CupcakeSavvysKitchen i have an oven with lowest temp of 140°C... Tht also wont work??

[@yuchanforever]

What temperature should I bake for 45 minutes? I think it is a good video 😍😍

[@CupcakeSavvysKitchen]

The cooking temp is mentioned at the beginning of the video.

[@yuchanforever]

Oh, I'm sorry. I am Korean so I think I missed the first part. Thank you.

[@yuchanforever]

I am really sorry, but I do not have one hundred degree oven, and I have one hundred and twenty degree oven. Do I have to make sure it is one hundred degrees? How many minutes would be best if it was baked at 120 degree? I'm sorry I asked you so much..

[@CupcakeSavvysKitchen]

이유림 if it has a fan that is optional then please turn the fan off. Cook for around 40 minutes. It will be a bit of trial and error for you with the timing. I don’t have that type of oven so it’s hard for me to judge.

[@yuchanforever]

Ah, I see. Thank you for your answer

[@MsAmelia1957]

They look cute and yummy, thank you for sharing with us, just subscribed .....

[@CupcakeSavvysKitchen]

amelia garner welcome Amelia!

[@fathimafiroza6556]

What is the temperature leval can you say

[@melizaanderson4065]

Hi. What’s your oven temp?

[@Moiselle555]

But won't they get burnt if u leave it in the oven ?

[@safashanu2466]

Which colour use

[@shanjida5970]

I can't understand my cookies r cooked or not how can I Know about

[@MelAuz]

Mine always turns flat or too runny owey can you help? I clean all my turn with vinegar

[@aparecidaamaral1995]

Ingredientes em português tem?

[@serahsisi2020]

Is it okay to use normal sugar???????

[@CupcakeSavvysKitchen]

Serah Sisi yes, as long as it is fully dissolved.

[@tamimhaque9915]

can you tell me what is castor sugar?

[@CupcakeSavvysKitchen]

It is super fine sugar. You can also use confectioners sugar.

[@Tamara-wt8xm]

If you cant get castor sugar, you can put super fine granulated sugar in a processor and give it a couple of pulses. To make it "fine" like castor sugar

[@meenusingh3062]

For how many days we can store?

[@CupcakeSavvysKitchen]

They will stay in an air tight container for a week at room temperature as long as it is not in a hot or humid room.

[@thejasminemoorechannel5232]

yummy

[@CupcakeSavvysKitchen]

Definitely!

[@angelamanu2233]

Can I use regular sugar?

[@CupcakeSavvysKitchen]

You can but it needs to be fully dissolved after mixing. Caster sugar or confectioner's sugar is easier to dissolve because it is finer.

[@올리브-l2v]

제가 한국인인데 오븐예열과 굽는것은 몇도에서 몇분구워야 하나요?

[@CupcakeSavvysKitchen]

섭씨 100도

[@올리브-l2v]

Cupcake Savvy's Kitchen 예열과굽기 모두100도로 하면 되나요?

[@CupcakeSavvysKitchen]

최종 온도는 100 도가되어야합니다. 너의 오븐이 80만큼 낮을수록 더 좋을거야.

[@hinasameer1849]

hi ur recipe is sooo easy n soooo good... i tried it they r on the oven right now 🤣bt i can see little cracks where did i go wrong plsss help...i think sugar was not disslved plsss help

[@CupcakeSavvysKitchen]

The sugar needs to be fully dissolved. Also, some cracking is some of them is normal, you may need to turn your oven down a bit if you think it is running hot.

[@hinasameer1849]

Cupcake Savvy's Kitchen thanku soo much for the reply

[@hinasameer1849]

for one egg white how much sugar plss?

[@destinyzchild84]

Why is this simple this soooo difficult for me..... I did 2 batches and it just dint whip up.... All the sugar melted yet no.... Where m I going wrong?

[@salwakhemthong4394]

How many cups is 300g :/

[@CupcakeSavvysKitchen]

Please refer to conversion link at the bottom of the description box.

[@fathimafiroza6556]

Temperature please?

[@CupcakeSavvysKitchen]

Fathima Firoza it’s all outlined in the video.

[@cherishcakes1384]

wish if I could make it too😢😢

[@CupcakeSavvysKitchen]

pavas bhardwaj you can!

[@ToluHarounAdamu]

Cupcake Savvy's Kitchen Hiiii. Brilliant job you do... I have a question/thought about this recipe: My oven’s lowest temperature is 180 Celsius, which isn’t ideal for a meringue recipe.. But I really want to make a meringue. And I was wondering how to go about making it work for me in spite... I read a comment on here that mentions leaving the oven door open (to lower the temperature) half way through cooking . What do you think about this idea? Is there a chance of a meringue pulling through with vigilant monitoring doing something like it? Thinking I could preheat the oven for a shorter time, put them in for a few minutes, and then proceed to open the oven doors for the remaining duration of the cooking time. I guess an important question I need to ask you is whether from your experience of making meringues you think the cooking of a meringue would be affected if the oven doors are open I could put in my oven thermometer for proper regulation as well. I would appreciate you sharing your thoughts on this Idea before I proceed to experiment. Thank you

[@amrinsalman]

At wat temp is it required to bake at?and is 45 mins enough?

[@CupcakeSavvysKitchen]

Temp is outlined in the video. Time depends in your oven. There is no harm in cooking 30 minutes longer if you are worried, as long as it's a low temp.

[@amrinsalman]

Thank u so much for Ur timely reply 😊

[@monicaburdisso9188]

Hi all! where is the recipe?

[@CupcakeSavvysKitchen]

Full list of ingredients below the video :-)

[@shwetagupta8516]

Plz Sharing eggless recipe.....

[@CupcakeSavvysKitchen]

Thank you for the suggestion :-)

[@ToluHarounAdamu]

Cupcake Savvy's Kitchen eggless meringue recipe?? Interesting!

[@jackieilomanoski9296]

Can you tell me what I did wrong my meringues ended up with big feet LOL

[@bluebake455]

💙💙💙

[@CupcakeSavvysKitchen]

Thank you!

[@gyoja7683]

저..한국인인데 레시피랑 만드는법 알려주실분 계신가요?영어를잘 몰라서요...

[@CupcakeSavvysKitchen]

비디오 아래에 성분 목록을 찾을 수 있습니다. Google 번역을 사용하여 목록을 한국어로 변경할 수 있습니다. 행운을 빕니다.

[@user-ds6wy3fp4o]

B T Slime 2013 먼저 흰자와 설탕을 섞어준 후 끓는 물에 중탕을 해서 설탕이 완벽히 녹을때까지 섞어준 후, 머랭을 뿔이 설때까지 쳐주고 식용색소를 섞고 짜주시면 됩니다!

[@gyoja7683]

꿀고구마 홈베이킹 진짜 감사드려요♡♡

[@user-ds6wy3fp4o]

B T Slime 2013 아니에요!ㅎㅎㅎㅎ😘

[@gyoja7683]

꿀고구마 홈베이킹 근데 이거 속이빈머랭 맞나요?스위스머랭 같아서용..

[@osobigoton2361]

Me PONGO triste porque las recetas mas deliciosos solo en inglés salen 😢😢😭😭

[@CupcakeSavvysKitchen]

Lo siento mucho. La lista de ingredientes está debajo del video. Puede cambiar las palabras al español usando Google Translate. Buena suerte.

[@osobigoton2361]

Cupcake Savvy's Kitchen que lindos muchas gracias

[@cocosugarbar2484]

I wish i could make something together with you ❤

[@CupcakeSavvysKitchen]

That's very sweet...thank you :-)

[@ratusp6989]

i made it, but why my meringue so sticky after i bake it? and my oven have blower fan, i bake it in 45min, but still soft and stick to parchment paper. so i bake it for 2hours. the meringue crispy and very nice but the colour turn brown. what wrong? can you help me? thankyou

[@CupcakeSavvysKitchen]

If it is sticky it is under cooked. If you are cooking longer which sounds like you need to for your oven, you will need to turn the temperature down to the lowest setting on your oven so they don't brown.

[@ratusp6989]

+Cupcake Savvy's Kitchen i set my oven on 100°C cz its the lowest temperature of my oven. and bake for 2 hours, it's crispy but if i put the meringue in room temperature just for 2-3minutes, it's sticky. is it still undercook? thankyou

[@lemonbro6305]

Ratu sp make sure ur baking paper has no oil on it

[@13jq5ll]

Do you live in a humid area? The same thing happened to me and it was because of the humidity. I heard that you can fix this by opening the oven slightly when you’re in the middle of baking them. I think this allows the insides to bake without the edges burning. I haven’t tried it though.

[@ToluHarounAdamu]

Cupcake Savvy's Kitchen Hiiii. Brilliant job you do... I have a question/thought about this recipe. My oven’s lowest temperature is 180 Celsius, which isn’t ideal for a meringue recipe.. But I really want to make a meringue. And I was wondering how to go about making it work for me in spite... I read a comment on here that mentions leaving the oven door open (to lower the temperature) half way through cooking . What do you think about this idea? Is there a chance of a meringue pulling through with vigilant monitoring doing something like it? Thinking I could preheat the oven for a shorter time, put them in for a few minutes, and then proceed to open the oven doors for the remaining duration of the cooking time. I guess an important question I need to ask you is whether from your experience of making meringues you think the cooking of a meringue would be affected if the oven doors are open I could put in my oven thermometer for proper regulation as well. I would appreciate you sharing your thoughts on this Idea before I proceed to experiment. Thank you

[@sansa9550]

just a suggestion !! please stop using this audio...its old boring and now very annoying !!

[@CupcakeSavvysKitchen]

san sa you can always mute it ;-)

[@SpongeBob6166]

Cupcake Savvy's Kitchen 👌👌

[@hajirasultana7609]

what is caster sugar?

[@CupcakeSavvysKitchen]

Hajira Sultana it’s the same as super fine sugar.

[@meenusingh3062]

For how many days we can store it?

[@CupcakeSavvysKitchen]

A couple of weeks in an airtight container.