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.

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

Some recipes call for a small amount of cream of tartar or cornstarch, which helps stabilize the meringue and prevent it from deflating.

Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.

A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees. Use this trusted recipe and you won't have any problems!

If your meringue is weeping it is most likely that your sugar syrup was not boiled to the correct temperature before adding to the egg whites.

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

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...

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.

Remove the paper once you're ready to top the pie; the meringue will bond together with the rough surface of the filling as the pie cools, which will keep the meringue from sliding off when you go to slice it. 4. Make sure the pie has cooled completely before you slice it; otherwise, you will have a mess on your hands.

Can you open oven while cooking meringue? ›

Preheat the oven to 130°C /Fan 110°C/ Gas 1/2. Line 2 baking sheets with non-stick baking parchment. This type of meringue is 'dried-out' in the oven at a low temperature – you can open the oven door at any time without fear of them collapsing. Put the egg whites into a large, perfectly clean, grease-free bowl.

There are several reasons why a meringue might collapse. A bit of fat or egg yolk will do it, make sure your bowl and beaters are squeaky clean. The smallest amount of fat or yolk will cause deflation. Fresh eggs beat better than older eggs.

Add a thin sprinkling of flour on top of your bottom crust.

A light layer of flour will soak up excess liquid in your filling without changing the flavor of your pie. Sprinkle the flour over the pie crust before you add your pie filling. You can also use ground nuts, though you might be able to taste them in the pie.

The pie bakes until the edges appear set and the middle is still jiggly; the filling will continue to thicken as it cools.

One of Rose's most important contributions to baking is for stabilizing egg white meringue beaten to stiff peaks using the ideal amount of cream of tartar. The correct amount is so effective, you can even overbeat the egg whites for several minutes after reaching the stiff peak stage without risk of breaking them down.