what formed on the surface of our meringue?

Factual Questions
1

We just made our first lemon meringue pie. (Fabbulous, thank you.) But we did notice that pretty soon after it came out, it began to show some small beads of a clear yellow-brown liquid, either seeping from or condensing on the surface. Now, after a couple days in the refrigerator, there is still some, even more, of it. The meringue was only made with egg white and sugar. Nothing yellow in that. Is it migrating up from the pie filling? A chemical result of heating something? WTF?

2

I’m not a food scientist, but I’ve seen this a lot. I think you will find that it’s basically sugar water - taste some and see.

3

Sugar syrup formed by condensation of atmospheric moisture. The sugar in meringue is hygroscopic.

4

I’ve always seen that, and figured it was just some caramelized sugar/syrup migrating from the pie filling or separating from the meringue. If you’re worried about it, send me the pie and I’ll sample in the name of science!

5

Sorry, the evidence no longer exists. Sugar water condensed via the hygroscopic tendencies of the sugar in the meringe - I like that. It did look like some sort of condensate, but I couldn’t figure how it would get tinted. But if the sugar molecules are absorbed into condensing water, I could see that. Yes, it seemed sweet, but I contaminated the taste test with a prior bite. Ah, the SDMB - one of our world’s few remaining hopes.

6

Alton Brown to the rescue: - YouTube
The problem of beading is first mentioned at about 2:10. I’m sure he gets around the solution later as he covers how to make the meringue.

7

Isn’t that called “weeping”? It happened to my mom’s pies every single time. It’s why I grew up hating meringue.

8

Yo momma’s cooking is so bad, she even makes the pies cry. :stuck_out_tongue:

9

Jim Coleman’s four tips to prevent meringue from weeping:

  1. Make sure the egg whites are thoroughly beaten.

  2. Add a bit of cornstarch after beating (1 tablespoon dissolved in 1/3 cup water, for four egg whites).

  3. Apply the meringue to the pie while the filling is still very hot.

  4. Spread the meringue all the way to the edges, leaving no part of the filling uncovered.

10

Don’t make meringue on humid, or stormy days.

Tris

11
  1. give it compliments to boast its self esteem