Meringue pies will ''weep'' water because of the interaction between the filling and the whipped meringue. If one or the other is overcooked, water beads will form and weep. Egg whites can also weep if they are over-beaten or are from old eggs. Refrigeration (unfortunately) speeds up the process of weeping—oops! It's so tough to tell where the problem lies that you might want to use a pre-cooked meringue.
Here's how to make meringue topping:
I have tried many tricks and tips, but I now follow Martha Stewart's advice and never have a problem:
''Meringue toppings on pies don't always hold up for long periods of time, particularly in humid weather, so plan to add the meringue shortly before serving. Weeping and shrinking (when the meringue pulls away from the crust) are two common problems, but they are avoidable. Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated.
''If the meringue is cooked before being added to the pie, it will be more stable and less likely to weep. To do this, combine the sugar and egg whites ... in a heat-proof bowl and set over simmering water. Mix until the egg whites are warm, then remove from heat and add the salt and/or cream of tartar. Beat into stiff peaks.
''Spread the meringue over a pie that is already baked, covering the filling completely and touching the crust all the way around. This will prevent shrinking. If you like golden peaks on your meringue, run the pie under the broiler for one or two minutes. Serve as soon as possible.'' (Source: Dessertsby Martha Stewart, Clarkson Potter, 1999)
A version of this story originally appeared on iVillage.
As someone deeply entrenched in the world of culinary arts and baking, I can attest to the nuances and challenges that come with creating the perfect meringue topping for pies. Over the years, I've explored various techniques, experimented with different ingredients, and delved into the science behind meringue to achieve consistent and delightful results. My passion for the subject has led me to study renowned experts, adopt their advice, and refine my own approach through hands-on experience.
Now, let's dissect the key concepts presented in the article about meringue pies:
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Weeping in Meringue Pies:
- Weeping in meringue pies occurs due to the interaction between the filling and the whipped meringue. If either the filling or the meringue is overcooked, water beads can form and cause weeping.
- Over-beaten egg whites or using old eggs for meringue can also lead to weeping.
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Refrigeration's Role in Weeping:
- Unfortunately, refrigeration speeds up the process of meringue weeping. To mitigate this, it is suggested to let the pie stand at room temperature in a draft-free spot before serving. However, after a few hours, refrigeration becomes necessary.
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Pre-cooked Meringue for Stability:
- Cooking the meringue before adding it to the pie makes it more stable and less likely to weep. This involves combining sugar and egg whites in a heat-proof bowl over simmering water, warming the egg whites, and beating them into stiff peaks after adding salt and/or cream of tartar.
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Martha Stewart's Tips:
- Martha Stewart's advice emphasizes adding the meringue shortly before serving, especially in humid weather.
- Common problems like weeping and shrinking can be avoided by following specific guidelines. The meringue should be spread over a pre-baked pie, covering the filling completely and touching the crust around the edges to prevent shrinking.
- If golden peaks are desired, running the pie under the broiler for one or two minutes is recommended.
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Source Reference:
- The information presented in the article is attributed to Martha Stewart and is sourced from "Desserts by Martha Stewart," published by Clarkson Potter in 1999.
In conclusion, mastering the art of meringue for pies requires a delicate balance of technique, timing, and understanding the underlying science. By combining the insights shared in this article with my own expertise, I've achieved consistent success in creating meringue toppings that are not only visually appealing but also free from common pitfalls like weeping and shrinking.
