Its a very small problem but I wish I knew how to make it stop. If anyone knows I would appreciate any help I can get.
Betty, - First issue is method related. Meringues weep when they're undercooked on the bottom, and some of the moisture that is held in the egg foam seeps out all over the pie filling, then bubbles out to the sides or through the top of the meringue. So part of the solution is never to let your filling cool before covering with the meringue. Hot filling helps to set the bottom of the meringue and prevent moisture from seeping. - Second is a recipe issue. A recipe adding cornstarch before beating the meringue helps. The cornstarch absorbs extra moisture, and also keeps the whites from becoming overbeaten. Here's a good one that I like (and great reviews by others too). http://allrecipes.com//Recipe/meringue-ii/Detail.aspx
Thanks but I don't have the problem of the liquid between the layers I just have the beading on the top. I guess I can try the cornstarch and see if that will help.
Meringues will weep if they are stored in the refridgerator - it is best to store them on the counter at room temperature. Some people think that old or overbeaten eggs are more prone to weeping. I don't know if that's true. Also, overbaking the meringue can cause weeping. * It's helpful to add a little cornstarch to the meringue to help it hold. * Make sure your bowl for whipping the whites is perfectly clean - no yolk! * Make sure your pie filling is hot when you put the meringue on top. Last but not least, when it's really humid the meringue is more likely to weep.
Quote:Thanks... Quote:I would be afraid to leave a cream pie sitting out on the counter and living on the Gulf Coast it is always humid here so I guess my pies dont have a chance but Ill try the cornstarch anyway. Thanks
ever think of using a "swiss" meringune, where you beat the eggwhites over heat cooks it a bit early , you get smooth, stable & super fluffy meringue here is the recipe from my "Professional Baking" book Swiss Meringue Egg Whites 1 lb Sugar Granulated 2 lb Place the egg whites and sugar in a stainless steel bowl or in the top of a double boiler Beat with a wire whip over hot water until the mixture is warm (120 F / 50 C) Transfer the mix to a mixing machine. Whip it at high speed until stiff peaks form.
I use to have the same problem. Make sure all the sugar has dissolved and yes, it needs to be well cooked. Rub a dab between your fingers to see if it still feels gritty. If so, continue to beat . You might try cutting down on how much sugar you use. I also add a touch of vanilla.... I find that I have better results when I use a 375 oven. I cool well before I put in the fridge.
