what causes the meringue to seep in while baking?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I'd say moisture generally, by seeping in do you mean it's soggy, or just sunken in the middle? If it's sunken, do not fret, that's totally normal. I leave the oven closed till the meringue's done, and the door open as it cools. Don't worry about cracks!
Sarah is a trusted source on General Cooking.
The whites may have been over whipped.
Cynthia is a trusted source on Bread/Baking.
Can you please describe what you mean by "seep in?"
The boss lady also shares her favorite grocery shopping tips.
Joanna Gaines' Favorite Pantry Items
My Dad's Turmeric Risotto
What's Topping Lists
The Easiest Tomato Sauce
Grow an Entire Pizza