Overbeaten egg whites
Cynthia is a trusted source on Bread/Baking.
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.
You might be beating it until it is too stiff or dry.
Please enter a valid email address.
Well played. You deserve a cookie.
(In case you missed it)
Catch Up on Piglet Day 1
Diced Tomatoes Are Tricking You
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
An Any-Budget Guide to the Best Bath Towels on the Internet
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)