Meringue

I sometimes have a problem with the meringue on cream pies, weeping. The other day, the meringue let a lot of sugary syrup out onto the pie crust. This was seeping out just under the topping. Do any of you know what causes this. Thanks for your help.

Do you put cream of tartar in it?

I've always heard to make sure you put the topping on while the bottom pie is still hot. Then let it set at room temperature to cool. Placing it in the fridge right away allows the moisture to condense under the meringue.
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Meringue is very temperamental, isn't it? I've heard that weeping is caused by undissolved sugar, or incomplete baking of the meringue, or just a breakdown over time and after refrigeration. Sometimes I think it might be the egg whites, too.

My favorite meringue recipe is made by cooking a mixture of sugar, cornstarch and water and pouring over egg whites and beating for a long, long time. I haven't had as much problem since using that recipe. I've also found that refrigeration is hard on a meringue pie. In my opinion, they are best eaten shortly after they are made and have cooled to room temperature, but aren't chilled.

Do you put the topping on after you take the pies out and put them back in for 5-10 minutes to set the topping? Try that.

I have tried many tricks and tips, but I now follow Martha Stewart's advice and never have a problem:

''Meringue toppings on pies don't always hold up for long periods of time, particularly in humid weather, so plan to add the meringue shortly before serving. Weeping and shrinking (when the meringue pulls away from the crust) are two common problems, but they are avoidable. Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated.

''If the meringue is cooked before being added to the pie, it will be more stable and less likely to weep. To do this, combine the sugar and egg whites ... in a heat-proof bowl and set over simmering water. Mix until the egg whites are warm, then remove from heat and add the salt and/or cream of tartar. Beat into stiff peaks.

''Spread the meringue over a pie that is already baked, covering the filling completely and touching the crust all the way around. This will prevent shrinking. If you like golden peaks on your meringue, run the pie under the broiler for one or two minutes. Serve as soon as possible.'' (Source: Desserts by Martha Stewart, Clarkson Potter, 1999)