Chocolate Meringue Pie Recipe - Grandma's Meringue Recipe (2024)

FAQs

Why does my chocolate meringue pie get runny? ›

Why Meringue Pies Weep. As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.

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

The extra air expands in the oven and can overstretch the cells of whisked egg white, causing them to break and the meringue to collapse. Whisk the egg whites until they reach peaks where the tip just flops over, then beat in the sugar a spoonful at a time.

Here's what you can do: Whisk the mixture longer: One common reason for runny meringue is not whisking the mixture enough. To fix this, continue whisking the meringue for up to 15 minutes. This extended whisking time will help stiffen up the mixture and give it the desired consistency [1].

Cornstarch. Many recipes call for flour to thicken their chocolate pie, but I prefer to use cornstarch, which results in a smoother mouthfeel and better consistency overall. Eggs. You'll need five egg yolks for this recipe.

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.

Chilling it may help. You can just put the bowl in the fridge for 30 minutes or if you're using a hand blender you can set the bowl in a larger bowl with some ice. You can also try adding more butter a tablespoon at a time once the meringue has cooled. Butter should be cool but malleable, not too soft.

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.

Gradually add the sugar, 1-2 tbsp at a time until it is all incorporated and the peaks become glossy. Continue beating until the foam forms stiff peaks and all of the sugar has been dissolved. To test if the sugar has dissolved, rub the beaten meringue between your thumb and forefinger.

Why do you put vinegar in meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

How To Make Lobster Roll In Disney Dreamlight Valley. To make Lobster Roll in Disney Dreamlight Valley, which is a 5-Star meal, five crucial ingredients must be collected; Lobster, Wheat, Lemon, Butter, and Garlic. By using any cooking stove, combine the previous ingredients together to get Lobster Roll.

Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.

Why Is My Chocolate Pie Runny? If your filing didn't set, it probably means that you didn't cook the filling long enough. Cornstarch needs to be heated in order to activate its thickening properties.