How to Prevent Meringue From Weeping
The perfect meringue both looks and tastes amazing. To impress whoever will be devouring your meringue--even if it's just you-- you'll want to prevent your meringue from weeping or drooping. To achieve a stiff and glossy meringue that lasts for three to four days, the key is to use eggs that are three to four days old and to follow whipping directions precisely, according to online resource What's Cooking America (WCA). It may take a bit of effort, but the end result will be worth all your trouble. Does this Spark an idea?
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Instructions
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Separate your eggs from your egg yolks and beat on medium speed until the whites become foamy and structured.
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Add no more than 2 tbsps. of sugar for each egg white and continue beating without breaks. Do this until the egg whites are glossy and peak. Continue beating for your desired level of stiffness.
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Store your meringue at room temperature in an inverted bowl if not used immediately. Do not place your meringue in the refrigerator since this results in sweating and weeping.
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Place the meringue over your hot pie filling. This allows the bottom of your meringue to begin cooking which in turn makes it less likely to lose its form.
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Bake your meringue at a low temperature for a longer period of time verses a short time at a high temperature. The longer baking time keeps your meringue in better shape and allows it to keep its shape. Typically, meringue does well at 325 degrees F for 20 to 30 minutes.
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Cut your meringue-topped pie with a knife that has been dipped in cold water. This helps the knife glide through the meringue more easily and keeps its shape intact.
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Tips & Warnings
Note that no matter how perfect your meringue is, it will begin to break down after two or three days.
Any egg yolk in your egg whites will ruin your meringue, according to WCA.
References
- Photo Credit Meringue et fraise image by géraldine gemin from Fotolia.com
