In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
Please, I need help with my meringue! My family loves chocolate & coconut meringue pies...but nine out of 10 times my meringue weeps. It doesn't matter if the humidity is low or how stiff I beat the whites, it still weeps. Doesn't effect the taste, but makes the crust soggy. I would really appreciate any suggestions! Thanks! D
Posted by Debra R
Hello Debra, sorry for the delay in my response to you! I have several different tips that ca help with preventing weeping meringue.
Weeping meringue may be caused by egg white that are not beaten to their full capacity. Also, if the bowl or the beater have any grease on them it will be impossible to get the egg whites to beaten to stiff peaks.
Another reason meringues weep is that they are undercooked on the bottom, and some of the moisture that is held in suspension in the egg foam seeps out onto the pie filling. To help solve this, never let your filling cool before smoothing on the meringue. In fact, the filling should be piping hot to help set the bottom of the meringue.
Another option many people choose is to add a teaspoon of cornstarch to the sugar before beating it into the meringue. The cornstarch absorbs extra moisture and has the added bonus of keeping the whites from becoming overbeaten. To do this, blend a tablespoon of cornstarch with 1/3 cup of water. Heat this until it forms a thick gal, and then add it to the meringue a tablespoon at a time after the sugar has been added. This will keep the meringue from shrinking, lowers that chance that beads will form on the surface, and makes a meringue that is tender and easy to cut smoothly.
Hope this helps!