Five Tips to Prevent Meringue Pie Topping from Weeping
- Make meringue pie on dry, low-humidity days.
- Don't overbake your meringue! Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time.
- Undissolved sugar in the egg whites can also cause weeping. To make sure the sugar gets dissolved, mix the egg whites and sugar at a low speed until the mixture feels perfectly smooth with no graininess when you rub a little between your thumb and fingers. You can also try using superfine sugar; it dissolves much more quickly than regular white sugar.
- Be sure to prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it much less likely to leak or shrink.
- Make sure to seal the meringue completely to the edge of the pie so it touches the crust.
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