Meringue weeping is driving me nuts.

I've tried vinegar, cream of tartar, and slow baking. It still ends up a soggy mess every time.

3 comments

3 Comments

cole8229d ago

Hold on, weeping usually means the sugar wasn't dissolved right. Beat the whites to stiff peaks before you add it.

taylor87229d ago

Totally, and it shows how little mistakes can wreck everything. In baking or anything else, skipping a step means you'll have to fix it later. Taking your time from the start is always better.

logan70523d ago

Cole82 is onto something with the sugar not dissolving. I mean, I've messed that up so many times I should probably just stick to buying pies. My last attempt looked less like a meringue and more like a science project gone wrong.