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Place all of your meringues into a wide, shallow container immediately after removing them from the oven. Afterwards, put the container (uncovered) into the fridge for cooling. Placing warm meringues in the freezer right after cooking can reduce the temperature of surrounding items and cause them to thaw and refreeze, which can ruin the texture and taste of some foods. Freezer-safe bags are an option, although they leave your meringues open to damage when they come into contact with other foods. If you freeze your meringues before letting them cool, they can raise the temperature of your freezer. This can cause other items in the freezer to thaw and refreeze, which can sometimes change the foods' texture and taste. Start off by creating your first row of meringues at the bottom of the container. Afterwards, place a layer of parchment paper on top of the first layer and continue repeating this still until the container is full. Avoid pressing down as you stack your meringues—they are easily crushed. Always make sure that when you seal your container, you're not crushing the meringues underneath the lid. Leave about 0.5 inches (1.3 cm) of head space between the top of your meringues and the lid. Once the container is sealed, place it in the freezer.  If your freezer is a bit crowded, use some adhesive labels to stick to your container. You can store your meringues in the freezer for about 1 month. Remove your meringues from the freezer and defrost them on a wire rack at room temperature (73 °F (23 °C)) prior to eating. You can serve them at room temperature or reheat them in the oven until they are heated through.  Try not to defrost your meringues in a humid environment, as they will easily absorb the surrounding moisture. This will soften them on the outside. If you're going to reheat your meringues, preheat your oven to 250 °F (121 °C) and then heat your meringues for 15 to 20 minutes.
Refrigerate your meringues in a wide and shallow container. Use your food thermometer to determine when your meringues are 73 °F (23 °C). Layer your meringues in a freezer-safe container. Seal your container and place it in the freezer for up to 1 month. Defrost your meringues for 2 to 3 hours before eating.