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
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.
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? ›
Store them in an airtight container at room temperature, ideally with a few silica packets. If the exterior of your meringues starts to turn soft or sticky, don't fret: They can be revived! Pop them back into an oven on low heat (225 degrees) for 10 to 15 minutes to re-crisp.
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 I stop the bottom of my pie from being soggy? ›
“Before you add your pie filling, mix together about a teaspoon of all-purpose flour and a teaspoon of white granulated sugar, then dust the mixture on the bottom of your pie crust,” recommends Stacey.
Do you refrigerate lemon meringue pie after baking? ›
This article has been viewed 127,324 times. Storing your lemon meringue pie correctly will keep it fresh for up to 3 days. If you've baked your own pie, leave it to cool on a rack for 1 hour, then place it in the fridge uncovered for 3 to 6 hours before serving.
How to seal meringue on pie? ›
Make sure your filling is very hot when you pour it into the pie shell. Top it immediately with the meringue. The meringue will start cooking as soon as it touches the hot filling. This heat, in addition to the oven heat, will help prevent weeping.
What is the secret to perfect meringue? ›
Follow these tips for amazing, picture-perfect meringue every single time: Use room temperature eggs – Separating eggs is easiest when they are cold, but then let the egg whites come to room temperature (about 30 minutes) before making the meringue; this ensures they whip up with maximum volume.
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.
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.
How to stop meringue from going soft? ›
A mild acid will help give your meringue more volume and structure, which means they will inflate more fully and hold the air longer. You don't need much: about 1/4 teaspoon of cream of tartar for every two to three egg whites should do the trick. You can also use lemon juice.
What must be avoided when making meringue? ›
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? ›
If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.
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.
Why won't my meringue go crispy? ›
If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.
Should meringue be put on hot or cold filling? ›
A: Meringues can be so problematic because they are foams made with egg whites, which are mostly water and particularly sensitive to heat. Make sure you're spreading your meringue over a hot — not cooled — pie filling.
