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Why do meringue pies weep?

When making a meringue pie, once you brown the top, and it sets why does the pie weep? What causes the clear sticky weeping? Everyone asks this and no one seems to know. Thank you!
Submitted by ardithdeters

Overcooking a meringue causes those little sugary drops of moisture on top baked meringues. It is difficult to not get this, as most recipes now bake longer at lower temperatures to cook the egg whites enough to eliminate any risk of salmonella. We recommend following the recipe, beating and baking as written. Weeping, the watery layer between the meringue and the filling is caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

Answered by BHGFood

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