What may cause the appearance of amber colored beads "weeping" on cooked meringue?
How can the formation of the beads be prevented?
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March 17th, 2010 at 3:29 am
The meringue is overcooked and the egg white (albumen, protein) has denatured and released water molecules which then weep out. Try this recipe. The cornstarch helps stabilize the meringue.
NEVER-FAIL MERINGUE
from a newspaper(1980 ) and its’ from Ann Landers.
1 Tbsp. cornstarch
2 Tbsp. cold water
1/2 cup boiling water
3 egg whites
6 Tbsp. sugar
1 tsp. vanilla
pinch of salt
Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With electric mixer at high speed, beat egg whites until foamy. Gradually add sugar and beat until STIFF, but not dry. Turn mixer to low speed add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread meringue over cooled pie filling. Bake at 350º for 10 minutes.