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My meringue seems to be 'leaking'...

(9 Posts)
JoyceBarnaby Sun 04-Sep-11 12:11:02

I've just made a meringue for a pavlova base and it's cooking in the oven now. I can see that it seems to be 'leaking' some clearish liquid at the base of the meringue - not loads, just a bit.

Why is this, what is it and will it affect us being able to eat it?!

karmakameleon Sun 04-Sep-11 12:16:49

Mine do that too and I wish I could work out how to stop it. But as far I can tell it's just the sugar and hasn't stopped our enjoyment.

JoyceBarnaby Sun 04-Sep-11 13:07:22

Ah well, so long as we can still eat it!! The rest of it looks pretty good! Thanks.

wildfig Sun 04-Sep-11 19:01:21

It's the sugar caramelising - I think that it's either caused by adding the sugar too quickly while you're whisking or by cooking at too high a temperature to begin with?

JoyceBarnaby Sun 04-Sep-11 21:43:29

Thanks. I think it must be adding the sugar too quickly in my case because I doubt the temp was too high at any point - it was quite undercooked! It looked beautiful but was only just crispy on the outside and totally mallowy underneath. It wouldn't even lift off the paper because the bottom wasn't crisp at all. I love a chewy centre but this was extreme! I'm quite disappointed because it looked promising. Oh well!

HazeltheMcWitch Mon 05-Sep-11 00:21:29

Ooh, I know this one!

The leaking is sugar syrup. It can leak out for one of 2 related reasons I think:

1) Most likely - the sugar was not totally dissolved into the egg white. Try rubbing a bit between finger and thumb; you should feel no sugar grains. It also helps if you add the sugar in stages.

2) Linked to above - too much sugar so it could not dissolve. Might happen if your eggs are on the small side and you don't adjust the vol. of sugar.

wildfig Mon 05-Sep-11 07:43:42

exactly - sorry, Sunday brain fade, didn't mean caramelising, I meant sugar syrup.

I add sugar one tbsp at a time with the mixer running, then cook for about 1.5 hrs at a low temperature. Then turn off the oven and leave them in there for as long as possible, ideally overnight, to let them dry out completely. If you added cornflour/vinegar to the egg whites & sugar, the insides will always be a bit mallowy, but if it's just egg whites/sugar it should be good and crisp.

Catsmamma Mon 05-Sep-11 07:51:23

turn it upside down and pop it back in the oven.....it just needs a bit more drying out!

and what everyone else has ssaid about the sugar....whisk, whisk and whisk some more! But sometimes if it is damp weather meringues will "weep" ...they can be contrary!

JoyceBarnaby Mon 05-Sep-11 12:46:01

This is all very interesting - thank you. I have a made a note of all your comments. I am determined to master meringue!!

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