why does my merangue fall
11-19-2014, 08:14 AM
#26
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Join Date: Apr 2012
Location: Texas
Posts: 2,369
I've always heard that meringue will weep if it's not sealed at the edges of the pie...in other words, make sure it touches the crust all around so there are no gaps between the rim of the pie and the meringue. I've always done that and don't get weepy meringue.
11-19-2014, 09:13 AM
#27
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Join Date: Nov 2006
Location: on the Texas Coast
Posts: 4,020
I've never had one fall but they ALWAYS weep no matter how good I seal it, cook it, beat it or what recipe I use!
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11-22-2014, 05:15 PM
#28
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Join Date: Feb 2009
Location: South central Nebraska, US
Posts: 5,367
You might try this one:
Never Fail Meringue
1 Tbsp corn starch moistened in 2 Tbsp cold water. Stir into 1/2 c boiling water; stir and cook until thick and clear (a few minutes). Cool. Beat 3 egg whites until stiff; gradually add 6 Tbsp sugar, one Tbsp at a time and a few grains of salt. Beat in the cooked and cooled cornstarch mixture and beat until it will stand in peaks. Brown in oven as usual.
Never Fail Meringue
1 Tbsp corn starch moistened in 2 Tbsp cold water. Stir into 1/2 c boiling water; stir and cook until thick and clear (a few minutes). Cool. Beat 3 egg whites until stiff; gradually add 6 Tbsp sugar, one Tbsp at a time and a few grains of salt. Beat in the cooked and cooled cornstarch mixture and beat until it will stand in peaks. Brown in oven as usual.
Perfect every time.
11-22-2014, 07:29 PM
#30
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Join Date: Dec 2010
Location: Far Far West Texas
Posts: 1,401
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