When making a meringue pie, once the top browns and sets, it may weep and form a watery layer in between the meringue and filling. Why do meringue pies weep? We'll explain.
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 a hot filling so it can begin cooking right away.
Try the above Chocolate Meringue Pie.