Fallen Meringue
Lemon Meringue Pie: I make a beautiful meringue and it's all fluffy and tall until I refrigerate the pie, then it falls considerably after a few hours. Why? How can I prevent this?? (I use the recipe from Cooks Illustrated "Best Recipes")
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2 Comments
I don't have a copy of the recipe you used, but if you search for an "italian meringue" recipe, that's a very stable form to use and holds up for a good day or more. Hot sugar cooks the egg whites in a stand mixer, no baking required. (All the meringue pies I've ever made haven't been baked - just torched for the cooked marshmallow effect.)