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13 answers 1774 views
21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 2 years ago

this has been asked so many times! try entering 'weeping meringue' into the 52 search for hotline, and google if needed.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 2 years ago

baker2, sorry, i had no intention of being snide. what i really wanted to say was, "oh yes, someone had a really great detailed explanation for this recently. wish i had time to link it."

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Could you go here please :3

http://www.sunset.com/food...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

I am going to check this out. Thank You

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

No offense taken, LE BEC FIN. I have searched on line, and asked many times, but still can't solve this. I have high hopes with FOOD 52 that some of my questions may be answered.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 2 years ago

o.k. baker2, here you go. knock yourself out! then will you plse explain it to me? cuz my brain shuts down when explanations get chemical sometimes....:
http://food52.com/hotline...

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 2 years ago

Most of those links don't really discuss weeping.

Until the real bakers get here... most of those links don't seem to answer the question. My understanding is that meringues can weep as a result of underbeating, overbeating, insufficient dissolving of the sugar into the egg whites, too hot an oven, and too cool an oven. Weeping from the bottom can be a problem if it causes the meringue to slip off the lemon filling. But little beads of meringue transport me back to childhood--I thought they were like nectar.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Thanks Chris. That's my best answer. I have tried many of the suggestions that ran me in circles. Sometimes you have to accept what is. My meringue weeps. So be it. Would Julia agree? Probably not. But I am moving on to bigger problems.

D347253b 88e5 4ba1 ab1b 7b10260231b2  stringio
added over 2 years ago

Ljalex: How do I keep the meringue from shrinking on top of my lemon meringue pie? Also, how do I keep it from weeping?
AltonBrown: Meringue is voodoo! I'm going to start with the weeping part first. A lot of people assume it's caused by humidity. It's not. It's from overcooking. The key is first to be very gentle with the meringue. It needs to be folded together very gently, with one-and-a-half tablespoons of sugar per egg white. I use my copper bowl to beat the egg whites, because I believe it adds extra stability. I also tend to sprinkle just a bit of cornstarch into the egg whites before I start to beat them. I try to make sure my filling and my meringue are at the same temperature before I put one on top of the other. I always use a filling that's also been stabilized with cornstarch. Then just be careful not to overbake. Overbaking causes the shrinkage and the weeping. If you're looking for color on top of the meringue, you can always hit it with a blowtorch after it comes out of the oven. But it's not a good idea to overbake the pie just to get the color.

This is Alton Brown's explanation.

B72512c2 eb47 4c48 9ad1 637c829240c8  open uri20140117 12478 1ve2i9b
added over 2 years ago

What Brown said about making sure the filling and meringue are the same temp before they go together is key.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 2 years ago

Thanks for the master class, Shuna. I knew a real backer would show up.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Thank you Shuna for the time and energy expended, to enlighten and educate me and many others regarding this problem. By the way, I agree with you regarding Alton Brown.