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Recipe(tried): No-Weep Meringue Recipe

Desserts - Pies and Tarts
I don't know exactly what the chemical reaction is with the "weeping" problem. Or why it will do it one day and not the next. Cooling the pies or not really makes no difference. I always felt like it was too much sugar or the humidity. Here is the best solution I have found. It tastes good and the meringue retains its shape too!

NO WEEP MERINGUE

1/3 cup sugar
2 Tbsp. sugar
1 Tbsp. cornstarch
1/2 cup water
4 egg whites

Combine sugar, cornstarch and water in a saucepan, or microwave, and bring to a boil, cook until thickened, it will have the consistency of thick pudding. (If using microwave, stir every minute to minute and a half)Remove from heat. In mixer bowl, beat egg whites, and 2 T. sugar until soft peaks form. Gradually add hot syrup and beat on high speed until stiff peaks form. Spread over warm pie filling, seal edges to crust and sprinkle with a few shreds of coconut, if desired. Bake at 350 degrees for 15 minutes or until browned to your liking. Cool.
MsgID: 029672
Shared by: sugar/spiceTX
In reply to: ISO: Water under meringue
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Water under meringue
  Brenda/Md
2 Recipe(tried): No-Weep Meringue Recipe
  sugar/spiceTX
3 Thank You: sugar/spiceTX
  Brenda/Md
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