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
Make Sure the Pie Filling Is Hot
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 to get meringue not to weep? ›
The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.
How do I keep my lemon meringue pie from getting watery? ›
For those who are still getting a watery pie can I sugest a little tip of mine... For every 6 egg whites add 2tsp of white vinegar and 1/4tsp cream of tartar ( or tartaric acid) to the egg whites BEFORE you start beating them. This mix stabilises the whites. Hope this helps.
Why do my meringue pies weep? ›
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!
How to keep meringue crispy? ›
As soon as your meringues have cooled completely and you've satisfied your initial sweet-tooth cravings, pack the meringues into an air-tight container. If you're using meringues as decoration or decorating the meringues themselves (like with these Pomegranate Spice Meringues), wait to do so until just before serving.
Why won't my meringue go crispy? ›
Beating the Egg Whites for Too Long
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.
How to prevent soggy crust in lemon meringue pie? ›
Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.
Should I cover lemon meringue pie in the fridge? ›
Place the uncovered pie in the refrigerator for 3-6 hours.
Avoid putting any plastic wrap or foil over the pie if you're refrigerating it for less than 6 hours. Covering the pie with a wrap can crush the meringue, causing it to release moisture and get runny, which is called “weeping.”
How do you fix wet meringue? ›
Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.
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...
Can you over whip a meringue? ›
Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.
Can you rebake meringue? ›
You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.
How do you keep meringues fluffy? ›
never use a plastic bowl, metal or glass only and make sure there is not even a drop of egg yolk. Fat will cause your whites to not reach stiff peaks. Also, adding cream of tartar or a little lemon juice will help make a solid meringue. Your bowl and beaters should be totally clean and dry.
Why is my meringue still soft after baking? ›
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.
Why is my meringue squishy? ›
If they are too fragile to move there could be a few reasons for this. If it is very wet or humid weather then the meringues will overall be softer as the meringues will absorb moisture from the air and it is better to try and avoid making meringues under these conditions.
