How soon after mixing does the meringue need baking?

Meringue can be baked immediately after mixing. In fact, it's generally best to bake meringue as soon as possible after it's whipped.

Here's why:

* Over-whipped meringue: The longer meringue sits, the more the egg whites will start to break down, leading to a denser, less airy texture.

* Moisture absorption: Meringue is very absorbent and can pick up moisture from the air, which can make it difficult to form peaks or bake properly.

* Sugar crystallization: The sugar in meringue can start to crystallize if it sits for too long, giving the meringue a grainy texture.

However, if you need to delay baking, you can store the meringue in an airtight container in the refrigerator for up to 24 hours. It's best to let it come to room temperature before baking.

Pro Tip: For the best results, bake meringue on a parchment-lined baking sheet. This will prevent it from sticking and help it cook evenly.