No Weep, No Shrink Meringue Recipe - Food.com (2024)

8

photo by kiss-a-suger

1. How long does it take for the corn starch mixture to become clear? Will it be completely clear or just opaque?

   TreatsGalore b.

2. Do I add the meringue while the filling is still hot?

   See Also

   Jaffa Cakes (American Recipe) - wyldflourSUPER EASY Soft Pretzel Bites Recipe - Only TWO ingredients!Crock Pot Bourbon Chicken - Recipes That Crock!The Best Lasagna Soup Recipe

   Christine J.

3. I have made this meringue multiple times and has always turned out great. I am making pies for our church picnic & the meringue for my pies gets soupy. It is cloudy & humid outside, could that be what is causing that?

   tmnolte

4. Can you remove chilled chocolate pies (baked) from the frig and use the meringue after it’s warmed to room temp?

   Junelle H.

5. I made this recipe to put on top of a banana pudding. So, After cooking in the oven... as it cooled my meringue shrank, cried and had little beads are on top. So... 1) I wonder if my cornstarch was mixture was too think. As soon as I put in the boiling water, it thickened a bit. I continued to cook it for about 1-2 minutes. After it cooled it was like “almost ready” jello. Thus, I had to spoon it into the egg white mixture. Or Did I cook it too long? Or... 2) I wound up trying to brown in a 350 oven but it took like 25-20 for it to start browning. Did I cook the banana pudding too long? Or 3) I also put the egg whites in the fridge while I was making the pudding part. Did this cause it to weep? Help!!!

   jjohnslp

see 2 more questions

Reviews

1. I followed it to the letter, but I must have done something wrong because mine, on a lemon meringue, ?????? weep. I was so disappointed as I was hoping this was finally the one recipe that I would be able to count on not to. I think I will just have to give it another try. I doubled the batch as my lemon pie custard takes six eggs and I was reluctant to waste the whites and didn’t have time to make small meringues.

   • 

   Tina K.

2. A little more work then some recipes but well worth it! The photo is after cooling overnight. It only pulled away in one spot a tiny bit. Also stayed in place after being cut.

   • 

   kiss-a-suger

3. I'm 74 years old and have been baking perfect pies for the past 50 at least--except ones with meringue on them! But thanks to this recipe my lemon meringue pies are now weep-free and I even make them for company! I keep C and H Superfine Sugar on hand just for meringues and 7-minute frosting and that helps too. Why didn't I know about this 50 years ago?

   zemboy

4. My maintenace man said his wife made this meringue and I was curious if it was on here, and of course it was!! I'm trying this tonight on a Butterscotch pie!!Update....I forgot to rate this in October. This is a great meringue recipe. Thanks for posting!!

   Bella Rachelle

5. 20 to 30 minutes? I only cooked mine for 15 and I think I cooked it to death. :(

   Carla P.

see 2 more reviews

Advertisem*nt

Advertisem*nt

Advertisem*nt