why does my merangue fall
 

Made a pie, merangue did not shrink and did not weep, but fell in about half hour after out of the oven. HELP

Did you let it cool in the oven for at least 3 hours before opening the oven door? That's the secret.

How long to bake it before turning oven off?

It depends on what you're making. I only make pavlovas which I cook for 1 1/4 to 1 1/2 hours at 100C after preheating the oven to around 180 - 200C (turn down to 100C before putting in the pavlova). I turn off the oven and let the pav cool down in there for at least 3 hours but usually longer if I can. You've got to make sure you don't get any egg yolk in the mix too.

Ron, what is a pavlova? you got me on that one.
I love merangue

Hi Lynnie,

I forgot: you're a bunch of foreigners on this board! Lol ...

One of the most scrumptious desserts you can eat. There's ongoing argument down here about whether is was first made in Australia or New Zealand. The inside is fluffy and moist while the shell is crunchy. It's topped with fresh fruit especially kiwi fruit and passionfruit. It's affectionately known as a pav.

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http://www.taste.com.au/recipes/14031/pavlova

Sounds like you didn't cook your pie meringue quite long enough....pavlova so cook longer...hence the crunchy outside .

Looks very good!

I'm only growing passionfruit so I have an excuse to make a 'pav'...I do the same as Dalronix....I agree not a skerrick of yolk, and make sure you measure the sugar exactly (when we did this at home ec. in high school, we had to hold the bowl over our heads to make sure we had 'stiff peaks'). Your mix should look nice and glossy.

I really don't think you are wanting to dry out your meringue for a pie. Are you sure you beat it into
stiff peaks before applying it to your pie? The meringue has to be really stiff, hold it's shape. After
applying it to the pie, brown in a 350 degrees oven until desired brown color.