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Why does my meringue bleeds after baking ?

asked by Nash over 4 years ago
3 answers 2024 views
7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added over 4 years ago

Overbeaten egg whites

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 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.

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

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

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