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 you keep pies from getting 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.
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.
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...
How to crisp up soggy meringues? ›
Solution: Leave meringues to cool in the oven.
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 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.
How can I make my pie more firm? ›
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
Does egg wash prevent soggy pie crust? ›
Egg white + water. This is the egg wash I use most often in my kitchen. One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom.
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.
I try to make this pie the morning of our holiday celebration. It tastes best fresh but can be refrigerated over night. If you do decide to refrigerate, leave the pie uncovered or else it will retain moisture and ruin the meringue.
Is cream of tartar or cornstarch better for meringue? ›
Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.
How to stop your lemon meringue pie from weeping? ›
How To Keep A Meringue Pie From Weeping
- Choose a Dry Day.
- Use Superfine Sugar.
- Try a Swiss or Italian Meringue.
- Make Sure the Pie Filling Is Hot.
- Spread Meringue to the Edges.
- If All Else Fails, Use a Paper Towel.
- More Meringue-Topped Desserts.
Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.
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 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? ›
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 do you keep meringue from shrinking and weeping? ›
Some recipes call for a small amount of cream of tartar or cornstarch, which helps stabilize the meringue and prevent it from deflating.
