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Please help with pie meringue

post #1 of 4
9/29/09 at 1:02am
Thread Starter 
At my restaurant we make lemon meringue pie. for the meringue we use 10 to 12 egg whites. we have some trouble with weeping. I have read and tried everything under the sun to stop it and it has gotten better but they still weep some. Any ideas. I would love a dry pie!!!
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post #2 of 4
9/29/09 at 2:48am
In order to stop weeping you must first make sure you get a good seal between the meringue and the pie shell. The best way to do this is to literally pipe your meringue directly over the edge of the pastry. You don't want to see any filling at all. And you might only see a little tiny bit of that outer crust....that's okay...it's going to shrink a bit as it cools.

Second thing is...cool it thoroughly before refrigerating it. These two tips should eliminate any problem with weeping.
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post #3 of 4
9/29/09 at 5:13am
In many cases if the meringue is not baked enough it will weep. The other option is they make a powdered meringue mix that you can get from bakers supply house. You can add a bit of this to your whites because it contains a stabilizer.(modified food starch)
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post #4 of 4
9/29/09 at 7:02am
Stabilize egg whites with some cream of tartar, this will help prevent, if not lessen weeping. Some type of acid added to the meringue would be my suggestion.
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