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how do I keep meringues from weeping?

post #1 of 5
Thread Starter 

I baked meringues for a long time at a low temperature on a tin foil sheet. At first they were fine but then they started forming a sugar-y liquid bottom. When they were finished they all had this gooey-carmel/sugar bottom that totally ruined the meringues.

 

I follow a lot of instructions to make them bake and they had a great texture but I have no idea why they weeped... could it be because I used tin foil instead of parchment paper?

 

any suggestions or advice?? 

post #2 of 5

the usual and customary explanation for weeping is:  overbeating the egg white

 

overbeating allows the entrained moisture to "fall out" - which is often the cause of the wet/weepy bottom.

post #3 of 5

How about using the Swiss Meringue method ?  then bake it the way you want it.   They don't weep, since they are cooked.


Edited by Prettycake - 4/19/12 at 9:51am
post #4 of 5
Thread Starter 

could you give me a link to what exact method you are talking about?

post #5 of 5
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