Meringue pies will ''weep'' water because of the interaction between the filling and the whipped meringue. If one or the other is overcooked, water beads will form and weep. Egg whites can also weep if they are over-beaten or are from old eggs. Refrigeration (unfortunately) speeds up the process of weeping—oops! It's so tough to tell where the problem lies that you might want to use a pre-cooked meringue.
Here's how to make meringue topping:
I have tried many tricks and tips, but I now follow Martha Stewart's advice and never have a problem:
''Meringue toppings on pies don't always hold up for long periods of time, particularly in humid weather, so plan to add the meringue shortly before serving. Weeping and shrinking (when the meringue pulls away from the crust) are two common problems, but they are avoidable. Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated.
''If the meringue is cooked before being added to the pie, it will be more stable and less likely to weep. To do this, combine the sugar and egg whites ... in a heat-proof bowl and set over simmering water. Mix until the egg whites are warm, then remove from heat and add the salt and/or cream of tartar. Beat into stiff peaks.
''Spread the meringue over a pie that is already baked, covering the filling completely and touching the crust all the way around. This will prevent shrinking. If you like golden peaks on your meringue, run the pie under the broiler for one or two minutes. Serve as soon as possible.'' (Source: Dessertsby Martha Stewart, Clarkson Potter, 1999)
A version of this story originally appeared on iVillage.
FAQs
Add cornstarch to the meringue to stabilize it.
Cornstarch helps the meringue keep its shape, making it a good ingredient addition if you're worried about your meringue weeping. Add about 1 tablespoon (15 ml) of cornstarch into the meringue as you're whipping it so it will absorb some of the extra moisture.
How to stop meringue from going soggy? ›
Add cornstarch to the meringue to stabilize it.
Cornstarch helps the meringue keep its shape, making it a good ingredient addition if you're worried about your meringue weeping. Add about 1 tablespoon (15 ml) of cornstarch into the meringue as you're whipping it so it will absorb some of the extra moisture.
How do I keep my lemon meringue pie crust from getting soggy? ›
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
How to keep meringue crispy? ›
The trick is to store the baked, cooled meringues in the freezer, where the dry, cold air prevents them from attracting moisture and losing their crispness. This means you can make plain meringue cookies anytime, yes, but you'll also have so many other desserts waiting at your fingertips.
How do you make meringues more stable? ›
A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.
Why is my meringue still soft after cooking? ›
Too-Soft Meringue
Excess moisture in the air can seep into meringues and make them soft, even after they are baked, which is why it's best to avoid making meringue on damp days.
How do you make meringue not runny? ›
Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture. Beat until creamy.
How do I stop the bottom of my pie from being soggy? ›
Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.
Why is my lemon meringue pie so wet? ›
Why Meringue Pies Weep. As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.
How to seal meringue on pie? ›
Seal the pie by making sure the meringue is attached to the edge, so it doesn't shrink while baking. Use the back of a spoon to carefully and gently spread the meringue and create peaks. Bake in the preheated, 325-degree oven for 20 minutes, or until meringue is golden brown.
Meringue rules: The final verdict
Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.
Why won t my meringue go crispy? ›
One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.
Why add vinegar and cornstarch to meringue? ›
The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.
What are the three rules for making a successful meringue? ›
You simply need to follow just a few simple rules and I promise you will have perfectly beaten egg whites in the end:
- room temperature whites are KEY! ...
- beat the whites low and slow to start! ...
- cream of tartar is your meringue “MVP”! ...
- add your granulated sugar slowly too!
The acidic nature of cream of tartar helps denature and stabilize the egg white proteins, giving them a stronger structure to hold onto the air bubbles. This stabilization prevents the meringue from collapsing and ensures it maintains its shape and volume throughout the baking process.
Which of the three meringues is the most stable? ›
Italian meringue has a soft and creamy texture that is considered the most stable of the three types. Because it holds its shape so well, you can typically find Italian meringue piped on desserts like baked Alaska or pastries.
Can you dry out soggy meringues? ›
Solution: Leave meringues to cool in the oven.
After turning the oven off, you can leave meringue cookies inside to finish drying out. Crack the oven door if you're worried the heat will be too high. You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.
Why won't my meringue go crispy? ›
One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.
Does cream of tartar keep meringue from weeping? ›
The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...
