how do I keep meringues from weeping?

Discussion in 'Pastries & Baking' started by berkeleybit, Apr 18, 2012.

  1. berkeleybit

    berkeleybit

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    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?? 
     
  2. dillbert

    dillbert Banned

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    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.
     
  3. prettycake

    prettycake Banned

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    How about using the Swiss Meringue method ?  then bake it the way you want it.   They don't weep, since they are cooked.
     
    Last edited: Apr 19, 2012
  4. berkeleybit

    berkeleybit

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

    prettycake Banned

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    Last edited: Apr 19, 2012