Why does my meringue bead?

[BettyR]

It’s a very small problem but I wish I knew how to make it stop. If anyone knows I would appreciate any help I can get.

 

[DaveSoMD]

Scroll about half-way down (the question by Ljalex) should have your answer. Alton Brown FN Chat 2000-07-17

Alton also talkes more about this in the episode "I Pie". (okay I admin maybe I watch his shows WAY too much)

 

[babetoo]

It’s a very small problem but I wish I knew how to make it stop. If anyone knows I would appreciate any help I can get.

does it do it every time? goggled and it is too much moisture in the air. i don't do many pies cake person, but don't remember having the problem. good luck.

 

[Andy M.]

Shirley Corriher, in her book - Cookwise, also says the beading is due to overcooking.

Try cooking it at a higher temperature for a shorter period of time. To prevent shrinkage, make sure you spread the meringue onto the crust all around the pie. That gives it something to hold onto so it won't shrink back.

I put the hot filling into the crust then immediately add the meringue to the edge and bake. The meringue will cook faster if it's put onto a hot filling.

 

[Barbara L]

I always liked a small amount of beading on meringue pies, especially as a kid.

Barbara

 

[BettyR]

Scroll about half-way down (the question by Ljalex) should have your answer. Alton Brown FN Chat 2000-07-17

Alton also talkes more about this in the episode "I Pie". (okay I admin maybe I watch his shows WAY too much)

Thanks I love Alton Brown.

does it do it every time? goggled and it is too much moisture in the air. i don't do many pies cake person, but don't remember having the problem. good luck.

Yes, I live on the Texas Gulf Coast, it's always humid here. It's a rare day that the humidity is low here.

Shirley Corriher, in her book - Cookwise, also says the beading is due to overcooking.

Try cooking it at a higher temperature for a shorter period of time. To prevent shrinkage, make sure you spread the meringue onto the crust all around the pie. That gives it something to hold onto so it won't shrink back.

I put the hot filling into the crust then immediately add the meringue to the edge and bake. The meringue will cook faster if it's put onto a hot filling.

I'll do that...thanks.

I always liked a small amount of beading on meringue pies, especially as a kid.

Barbara

I guess it would look cool to a kid.