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.

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3 Comments

cole827mo ago

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

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taylor8727mo 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.

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logan7057mo 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.

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