Page 112 - United States of Pie

MY MERINGUE IS WEEPING!

A weeping meringue: the phrase alone is fraught with emotion.
Meringues can be delicate. They are sensitive to their

environment. They can shrink. They can weep, which in turn can
make the baker weep. But what exactly does it mean for a
meringue to weep? Egg whites are a protein. When baked for too
long, they contract, squeezing out their moisture. This moisture
needs to go somewhere. Too often that “somewhere” means the
top of the meringue, where the moisture gathers in beads, or the
surface of the filling, where it pools in a syrupy slick. Here are

some hints to help avoid this problem:

Make sure that your egg whites are at room temperature
before you beat them. This helps the sugar melt, and helps
prevent temperature shock upon baking.

Add a bit of a stabilizer, such as cream of tartar, to the egg
whites as you beat them.

Add the sugar slowly, allowing it to dissolve. A good rule of

thumb to test the sugar’s dissolution is to gently rub a bit of
the whipped egg whites between your fingers: there should
be little to no grittiness. If there is some, simply beat the egg
whites for a bit longer.

When placing the meringue on the pie, make sure to create a
seal along the inner perimeter of the crust. No filling should
be visible. This prevents shrinkage. Then mound the rest of

the meringue in the center of the pie and work your way out
to meet the edges.

Bake the meringue in a moderate (350°F) oven for 12 to 15
minutes to avoid overcooking.

Humidity plays a part. If it is humid outside, the pie will
more than likely weep. You have two choices: either deal