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Lemon meringue pie, syruppy deposit?
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Whenever I make a lemon meringue pie, after its been sitting for a while after I've taken it out of the oven little syruppy drops start to appear on top of the meringue. They are golden in colour, like golden syrup. They are not overly annoying and don't ruin the pie in any way but is there a way I can avoid them coming?
The way I make the meringue is to whisk 3 egg whites for a while then add 6 tablespoons of sugar. I add 2 tablespoons at a time and beat them in well before I add the next 2. Any tips appreciated.
The way I make the meringue is to whisk 3 egg whites for a while then add 6 tablespoons of sugar. I add 2 tablespoons at a time and beat them in well before I add the next 2. Any tips appreciated.
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Your meringue is weeping... not uncommon. Try this next time:
Meringue Topping
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract
The cornstarch and Cream of Tartar make all the difference in the world.
Additionally, there's a fine line,,, exceedingly fine, between underwhipping and overwhipping... both will cause the meringue to weep... just enough to form soft, but self-holding peaks. Make sure your utensils and mixing bowls are really clean of any grease or oils... which are death to meringues. Always use only metal or glass mixing bowls, not plastic...
Good luck!
Meringue Topping
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract
The cornstarch and Cream of Tartar make all the difference in the world.
Additionally, there's a fine line,,, exceedingly fine, between underwhipping and overwhipping... both will cause the meringue to weep... just enough to form soft, but self-holding peaks. Make sure your utensils and mixing bowls are really clean of any grease or oils... which are death to meringues. Always use only metal or glass mixing bowls, not plastic...
Good luck!
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