How can I keep meringue pie-topping from falling?
Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubarb/lemon/banana custard.
Unfortunately, mine haven't been turning out that way. They bake up nicely, but fall within a half hour of baking.
I whip egg whites mixed with 1/8 tsp cream of tartar (per egg) until they reach soft peaks, then mix in 1 tablespoon of sugar (per egg) while continuing to beat until it gets stiff - then spread over the hot pie filling and bake for 10-15 minutes at 400F. Topping doubles in size, then falls as it cools, ending somewhat less impressive than it started.
Any suggestions?
Best Answer
Piet Huysentruyt (a famous Belgian chef) advices to break and split your eggs, keep the egg whites in the fridge for a day or two, get them out and use them if they reach room temp.
And yes, in meringue, moisture is your enemy! It can help you, if you bake the meringue, to put a wooden spoon between your oven door, so that the vaporized moist can escape through the narrow opening.
Pictures about "How can I keep meringue pie-topping from falling?"
How do you keep meringue from sliding off a pie?
Remove the paper once you're ready to top the pie; the meringue will bond together with the rough surface of the filling as the pie cools, which will keep the meringue from sliding off when you go to slice it. 4. Make sure the pie has cooled completely before you slice it; otherwise, you will have a mess on your hands.Why do meringues pull away from the crust?
Fluffy, baked pie meringue is the topping used on many custard or curd-filled pies. Although several factors can cause problems, the main reason that meringue pulls away from the sides of a pie crust is that the meringue simply wasn't sealed to the pie when it was added.Why did my meringue fall on my lemon meringue pie?
Our answer. Unfortunately "weeping" or "beading" meringue on a lemon meringue pie is quite common. As the meringue is not baked for long the sugar in the meringue absorbs moisture, turns into syrup and tends to leak, or weep, out of the meringue.How can meringue on a pie be kept from shrinking away from the crust as it bakes?
Prevent meringue from shrinking by adding it to the pie while the filling is still hot and making sure that it is touching the crust around all the edges before browning in the oven.Meringue tips for a No Weep Meringue Topping
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Answer 2
Ironically, it could be precisely because you're trying to enjoy the meringue on a hot day that is causing it to deflate so quickly. Meringue are extremely sensitive to moisture, and a humid day can wreck your meringue's volume. It's best to make meringue on a dry day.
However, there are a few things you can do to achieve better stability:
- Use fresher eggs.
- Fats are the enemy. Make sure you have zero egg yolk in the mixture. Also, avoid hand contact, as your oils can rub off.
- Make sure the sugar is fully dissolved, because otherwise it attracts moisture.
Good luck!
Answer 3
I struggle with this same problem; if I omit the cream of tartar (or cornstarch), then it stays nice and fluffy, no falling. Of course, then I have the problem of it "weeping," as discussed here.
Answer 4
I let the pie cool before topping with the meringue and baking.
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Images: Rachel Claire, Karolina Grabowska, Darya Sannikova, Diana Light