Dave Smith wrote:
>
> Mark Thorson wrote:
> > Dave Smith wrote:
> >> To make a meringue topping for a pie you need at least 3 egg whites and
> >> abut 1/2 cup of sugar and a little cream of tartar. Add the cream of
> >> tartar and beat the whites on high speed and add the sugar a little at a
> >> time as it thickens to stiff peaks. Spread the beaten mixture on top of
> >> the cooled filling and bake for about 5-10 minutes at 350-375 F. It
> >> should be slightly golden on top.
> >
> > After it cools, will this recipe weep drops of
> > something like sugar syrup?
>
> It does tend to weep a little after a day or too.... if it lives that long.

This would be a good question for America's Test Kitchen.

Can a meringue be stopped from weeping?