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Dehydrated meringues and humidity

Brandon__67713

I did the blackberry meringue dehydrated in sheets and they came out great. I stored them whole with many packets of silicate covered.

It is summer and somewhat humid in the NE USA and they wouldnt stay crisp as we would want.

Any strategies to help me hold these for service?

What should the shelf life be?

Should I prebreak or leave whole?

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