Sometimes I have to drain the excess off. It cooks long enough but is liquid between meringue and cream filling.
2006-12-02 15:44:05 · 11 answers · asked by rocketscientist 3 in Food & Drink ➔ Other - Food & Drink
The other secret is to make certain that the pie filling is not too hot when you top it with meringue --- then make certain to seal it right onto the bottom crust. The problem is when there is a large difference between the temperature of the topping and bottom.
Due to the high sugar content, meringues naturally want to draw water to the surface, resulting in moisture..... it doesn't look great, so is another good reason to make certain the pie is finished within one or two days (if not hours) of being made. Enjoy!
2006-12-02 16:05:33 · answer #1 · answered by C C 1 · 0⤊ 0⤋
Weepy Meringue
2016-12-18 08:48:03 · answer #2 · answered by favela 4 · 0⤊ 0⤋
You didn't whip it up long enough. A proper meringue will be slightly stiff and won't have any excess egg white. If it is weeping or runny then it hasn't been properly prepared. If you're doing it by hand, it can take 15-30 minutes to get the meringue whipped properly.
2006-12-02 15:47:19 · answer #3 · answered by kinsey_ad 2 · 0⤊ 1⤋
The secret is to seal the meringue well to the crust so there are no gaps. The steam causes it to weep. Make sure the meringue covers the crust WELL. That should help.
2006-12-02 15:48:11 · answer #4 · answered by chefgrille 7 · 0⤊ 1⤋
#1,Use superfine sugar and a little water,just enough so when you heat it up your sugar will melt.This is called simple syrup..then sweeten your meringue with it.add a little cream of tartar cover your cooled pie with it. seal the edges real good.the reason it weeps is the sugar has not disolves in the egg whites. be sure to brown the meringue,in the oven a little.
2015-02-27 00:36:05 · answer #5 · answered by Kenneth 1 · 0⤊ 0⤋
If you find the answer to this, please email at doris_38133@yahoo.com, I have a chocolate pie recipe that my grandmother past on to me. I have concentrated on the filling so much, that I forget to ask simple problems I have encountered with the weeping. I will trade you an absolute country, from scratch chocolate pie filling recipe, if you will send me your weeping problems. I can't ask my grandma any more!!!! Please and Thank You! ADD HERE I use cream of tartar and vanilla and sugar. More help please!
2006-12-02 16:12:46 · answer #6 · answered by doris_38133 5 · 0⤊ 0⤋
are you using cream of tarter, if not try it, you may also be overwhipping your whites ,soft peaks(you should bring your wisk up and the egg should look like the very topp of a DairyQueen ice cream cone, it should stay high but fold at the top)
2006-12-02 15:59:23 · answer #7 · answered by greengirl 5 · 0⤊ 0⤋
add alittle cream of tartar to the meringue, it will had to the height and gives you stiffer, fluffy meringue.
2006-12-02 15:48:30 · answer #8 · answered by nuttin'fancy 5 · 0⤊ 1⤋
I think mine do that because the crusts crack. I try to make the crust thicker.
2006-12-02 15:47:36 · answer #9 · answered by bibliophile31 6 · 0⤊ 1⤋
i wish i had an answer for you cause i hate it when that happens!
2006-12-02 15:47:15 · answer #10 · answered by pghpanthers2 2 · 0⤊ 1⤋