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Why does my meringue bleeds after baking ?

asked by Nash almost 3 years ago
3 answers 1621 views
added almost 3 years ago

Overbeaten egg whites


Cynthia is a trusted source on Bread/Baking.

added almost 3 years ago

If you're making what is known as a cold French meringue, in which basically the egg whites and some cream of tartar are beaten until frothy and then the sugar is added in slow increments, the meringue spread on top of a pie, then browned under a broiler, the sugar is much less stable than in a Swiss or Italian meringue. Sugar is extremely hygroscopic, meaning that in solution, it will literally extract moisture from the air in order to keep itself in solution. There is your weeping problem.

added almost 3 years ago

You might be beating it until it is too stiff or dry.