Meringue weeping and now shrinking

I hear and feel you. I'm not a big fan of meringue myself, but the rest of the family is- so, yeah. It's just a fiddly creature, if you ask me. However, a few things I've learned that has helped. Use the finest grain sugar you can, the baking or sanding sort, or whirl your regular stuff in a food processor so it's near powder. Use a pinch of cream of tartar to help stabilize things, and make the whites whip faster. Don't make it on a humid or rainy day if you can avoid it. If you can't, make a swiss style meringue which uses hot sugar syrup. That cooks the meringue in the making too, so it doesn't "have" to be baked. You can broil it to brown the top. And finally, be sure to anchor that meringue to the pie crust by spreading it over the edges of the crust, not just to the bare edge. Check your oven temp as well, to make sure it's not a Goldilocks oven- too hot or too cold. Meringue needs to start setting pretty quickly in the heat, so not only should it go on a hot filling, but into a hot oven to set fast. Meringue is also just best the day it is made, and should not be put in a fridge. The fridge will make about any meringue weep and shrink. If the pie isn't eaten the day, then I generally just remove the rest of the meringue before I store it away.