No more crying over pie.
And nothing is more frustrating to a pie baker than when that meringue “weeps.”
Either way, it’s not pretty.
Credit:Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos
But it’s no reason to skip the meringue altogether.
Thankfully, we have tips on how to prevent this weeping from happening to your favoritelemon meringueorchocolate pie.
If it’s possible for you to, choose a dry, sunny day to make a meringue.
Credit: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos
Let it cool completely before slicing and serving.
And avoid storing the pie in the refrigeratora very humid placefor more than a day in advance.
Test that the sugar is dissolved by rubbing a dab of the meringue between your fingers.
If you still feel granules, its not dissolved and you better continue mixing.
Though superfine sugar is slightly denser, you’re able to use a 1:1 substitution in your recipe.
But there are other methods for creating a more stable meringue.
Try our basicItalian Meringuerecipe for a stable, weep-free version of meringue that uses the Italian method.
As the pie finishes baking in the oven, remove it when the meringue turns light brown.
Removing the meringue before it has finished cooking can cause condensation.
At the same time, don’t overcook it, which can also cause weeping.
Leaving gaps allows moisture to collect and seep underneath, causing that dreaded separation between pie and meringue.
This works especially well for removing beads of moisture on top of your meringue.
