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How to Keep a Meringue Pie from Weeping

Do your baked meringue pies tend to have moisture beads, also known as weeping, on the surface? Has a layer of water appeared between the meringue and the filling? Fortunately, we have a few solutions for you.

Why are there moisture beads?

These two issues commonly occur when baking a pie with French meringue. Those water droplets on the surface aren’t caused by humidity, but rather by excessive baking. Proteins on the surface of the meringue coagulate too much and expel the moisture it was holding in. The water exits the foam and turns into beads.

Conversely, the layer of water that appears underneath the meringue is caused by not baking the pie enough. In this instance, the inside of the meringue wouldn’t have reached a high enough temperature for the proteins to coagulate.

How to ensure your meringue browns evenly

B​​rowning meringue quickly under the broiler isn’t an ideal solution because only the top will bake. This won’t solve the issue of that layer of water under the meringue. To ensure that the underside of the meringue bakes as well, we recommend spreading it over the pie immediately after the hot filling has been poured into the crust. When it comes to the final baking stage in the oven, experts recommend two techniques that both yield positive results:

  • For pies covered with a meringue made from four or more egg whites: Bake at 325°F (160°C) for 20 to 25 minutes, or until the meringue’s peaks have browned.
  • For meringue made from three egg whites or fewer: Bake at 425°F (210°C) for 4 to 6 minutes.
A secret ingredient: cornstarch

Here’s a neat trick for meringue pie that won’t form a layer of water over the filling: add cornstarch to the meringue. Cornstarch is composed of long molecules that insert themselves between egg white proteins to prevent them from coagulating much while the meringue is baking. Cornstarch molecules also provide more hold for the meringue. It will therefore be easier to cut and less likely to weep. Here’s how to do it:

 

1. Combine 1 tbsp (15 ml) of cornstarch with 1/3 cup (75 ml) of water and bring to a boil on the stove or in the microwave.

2. Let cool and add to a meringue made from 4 or more egg whites, after they’ve been whipped into peaks.

 

Try Christina’s Lemon-Lime Meringue Pie to see how it’s done.

Read the articles below for more tips and tricks on meringue:

Christina Blais

For Christina Blais, explaining food chemistry to the masses is as simple as making a good omelet. Holding a Bachelor and Master degree in Nutrition, she has been a part-time lecturer for over 30 years in the Department of Nutrition at the Université de Montréal, where she teaches food science courses. She has been sharing the fruits of her experience with Ricardo since 2001, during his daily show broadcast on ICI Radio-Canada Télé. And diehards can also read her Food Chemistry on our website. You can follow her on Facebook at @Encuisineavecchristinablais.