2006-11-22 14:22:16 · 6 answers · asked by puff1550 1 in Food & Drink ➔ Cooking & Recipes
I've heard chilling the bowl and the beaters help keep it stable.
2006-11-22 14:24:23 · answer #1 · answered by Justcurious 3 · 0⤊ 0⤋
Meringues weep when the egg white is undercooked, causing it to lose some of its moisture. Beat the egg whites before you make the filling and as MaryF stated above, place the topping on the hot filling.
Chef Mark
2006-11-22 14:39:23 · answer #2 · answered by Chef Mark 5 · 0⤊ 0⤋
Maybe your not whipping it long enough. You also have to put it on the pie while it is still very hot. Make sure to spread the meringue all out to the pie crust because it will shrink some after cooling. So spread it out past the crust. I hope this helps, it usually works for me.
2006-11-22 14:27:59 · answer #3 · answered by Anonymous · 0⤊ 0⤋
don't give it any bad news
...but seriously - the problem is with the cream. Use a better quality cream (one without too much liquid) - full cream is best.
2006-11-22 14:24:14 · answer #4 · answered by Anonymous · 0⤊ 0⤋
I think cornstarch is supposed to help (but I don't know how much you add)
2006-11-22 14:25:01 · answer #5 · answered by Anonymous · 0⤊ 0⤋
huh?
2006-11-22 14:24:10 · answer #6 · answered by rrxing 1 · 0⤊ 0⤋