Kitchen rescueBaking and pastryPartly saveable

How to fix weeping meringue

Blot any beads of syrup on the surface with kitchen paper and pour off any liquid that has gathered under a pie topping. You can't stop a meringue that has started to weep, so serve it soon.

How you can tell

  • Small golden beads of syrup on the surface
  • A layer of liquid between the meringue and the filling of a pie
  • The meringue has gone soft, sticky or slides off the filling

Why it happens

Meringue is a foam of whisked egg white and sugar. If the sugar isn't fully dissolved, or the meringue is overbaked, sugar syrup can be pushed out and form sticky beads on the surface. Liquid under a pie topping is usually caused by the bottom of the meringue staying undercooked, often because it was spread onto a cold filling. Humid weather also makes meringue absorb moisture and weep.

How to fix it

Option 1Blot and drain

  1. Gently dab beads of syrup with kitchen paper
  2. Tilt the pie slightly and spoon or blot away any liquid underneath
  3. Serve as soon as possible

Option 2Turn it into another dessert

  1. If the meringue is too soft or sliding, break it up and fold it through whipped cream and fruit, like an Eton mess

Next time

  • Add the sugar gradually and keep whisking until it has dissolved and the meringue feels smooth rather than gritty when rubbed between your fingers
  • Spread meringue onto a hot pie filling so the base cooks
  • Seal the meringue right to the edge of the pastry so it doesn't shrink and leak
  • Bake meringues gently and store them in an airtight container away from humidity
General kitchen guidance, not food-safety advice. If food may be unsafe, for example undercooked meat or anything left out too long, follow the Food Standards Agency and throw it away if in doubt.