Perfect Meringue...?

Question

Does anyone have a last minute secret for making a meringue that does not weep or shrink? (this is for a lemon meringue pie)

Answer 1

The most important part of meringue making is having the egg whites at room temperature before you beat them. Use a little cream of tartar, probably a 1/4 or a teaspoon for five to ten egg whites.

Second is add the sugar slowly, and do not over beat the meringue. When you pull the beaters out it should peak and they kinda curl like an old soft serve ice cream.

Answer 2

Meringue Italienne 4 Egg whites 250grams white caster sugar (super fine not icing sugar) 25 mil water Bring the sugar and water to a boil and allow the temperature to reach 140 degrees celsius on a boiling thermometer. If you do not have a thermometer put a drop of the syrup into a glass of cold water and if it forms a hard ball it is ready. Whisk the egg white in a very clean dry bowl to a stiff peak. Add the boiling hot sugar slowly into the egg white mixing continuously. Continue whisking until cold Bake in a very low oven for about an hour or until the meringues brown, turn off the oven and allow the meringues to sit in the warm overn for quite a while until they harden up.

Answer 3

Spread the meringue all the way to the edge of the crust to keep it from shrinking.

Humidity will make it weep.

Answer 4

Add about 1/8 of a teaspoon of cream of tartar for every egg white. You won't taste it and it will help to keep the meringue stiff.

Answer 5

Mix in a tablespoon of cornstarch with your sugar. I have never had a meringue weep.

Answer 6

Above is good advice. Also do not overbeat, or the bubbles start to break. Once the meringue starts to look a bit dry, that's it.

Answer 7

Beat the egg whites at room temp.
After they have reached the medium peak stage add sugar and a bit of cream of tartar.( about 1 tsp. for 5-6 egg whites.