Final answer:
Pausing the mixing of meringue and not using it immediately typically results in the meringue collapsing, as the air bubbles begin to deflate, causing it to lose volume.
Step-by-step explanation:
If the mixing of meringue is paused and the meringue is not used immediately, the most likely outcome is that it collapses. The stabilization of the air bubbles in the meringue depends on the continuous whipping of the egg whites and sugar. When the process is paused, the air bubbles start to deflate, resulting in the mixture losing volume and becoming more dense. This is because the proteins in the egg whites that stabilize the air bubbles can't maintain their structure without constant agitation.