Chocolate Meringue Pie Recipe - Grandma's Meringue Recipe (2024)

FAQs

Why does my chocolate meringue pie get runny? ›

Meringue pies will ''weep'' water because of the interaction between the filling and the whipped meringue. If one or the other is overcooked, water beads will form and weep.

Any meringue topping for a lemon meringue pie will tend to weep after a day or so as the pie needs to be kept in the fridge and the slightly humid environment of the fridge plus the damp surface of the lemon filling will cause some of the sugar in the meringue to liquefy and seep out.

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

There are two things that can cause weeping is there could be slightly undissolved sugar crystals in the egg white. If you suspect this to be the case, try using powdered sugar. The second is a case of the meringue baking 4/10ths of a second too long! Well, maybe not that precise, but even the slightest over-baking.

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

Besides sugar, there are several other tools that can help in meringue stabilization. I employ three of them in my less-sweet pie meringue: acid, starch, and gelatin. Acid: Adding acid (typically cream of tartar, but can also be vinegar or lemon juice) lowers the pH of the egg whites.

A secret ingredient: corn starch

Corn starch molecules also provide more hold for meringue. It will be easier to cut and is less likely to weep.

You want to add meringue on top of a HOT filling (not cooled, repeat, not cooled), as this ensures that the bottom of the meringue will begin to cook along with the top and you can avoid a weeping meringue situation. In a glass or metal bowl with an electric mixer, beat egg whites on high until foamy.

Should you cover a meringue pie in the refrigerator? ›

Here's the scoop for ensuring your pie comes out of the refrigerator as beautifully as it went in. To store a meringue-topped cream pie, let it cool for 1½ hours, then refrigerate. Chill it for 3 to 6 hours before serving; there's no need to cover it unless you're going to store it longer.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

This usually happens if your meringue is made when it's super humid or if the egg whites and sugar aren't mixed correctly. To keep your fresh meringue from doing this, all you have to do is pay special attention to the recipe instructions to be sure you're following them exactly.

A tiny bit of cornstarch (such as in the recipe here) whipped with the sugar into the meringue traps some of this moisture and reduces beading. If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue.

Add 1 tsp. of vanilla and ½ tsp. cream of tartar before you begin beating the egg whites. You can learn how to make meringue without cream of tartar, but adding cream of tartar helps stabilize the meringue and prevent it from weeping, so we recommend using it.