Question: I Have Made Italian Meringue A Few Times Now ,Love It But How Do I Stop The Sugar Syrup From Weeping After A Day Or Two,Its So Frustrating?

April 6, 2010
the flavour is beautiful but it so annoying because its looks amazing and tastes the same!!


Chris Paulk's picture

Nearly all meringue will weep at some point. It's virtually unavoidable.
A few tips:
1. Use the freshest eggs possible
2. Try using superfine of Bakers Sugar (you want to make sure all your sugar is dissolved)
3. Avoid making meringue on a rainy, wet day-it can absorb the extra humidity.
4. Make sure your filling is piping hot when you add the meringue.
5. Store at room temperature- covered.
After a day or two it will weep, so eat fast.

maree smith's picture

thanks Chris,the only problem with that,is that the actual recipe,and it is lemon ,meringue is that the recipe says to cool the filling first,so grrrrrrr,i will give that a try though thanks >IS bakers sugar icing sugar or castor sugar,not sure!!And yes i find it is ok on the first day,but after that it does weep,so i will try and eat faster,!!i will give it my best shot!! I have never stored it at room temp so that might help as well ,thanks.