What causes my meringue to fall after I take it out of the oven?
A fallen meringue topping may be the result of not beating the egg whites enough, which means the sugar will not be properly incorporated in the mixture.
Another cause may be not enough air is incorporated
into the egg whites. Try separating the egg whites while
the egg is cold. Then beat the egg whites at room
temperature to allow more air into them.
Also, add ingredients such as cream of tartar and
salt when the eggs are in the foamy stage so that the
mixture retains a good volume.
Lastly, be sure to spread the egg white mixture completely over the top of the pie, including to and overlapping the edges of the container.
Answered by Jessica Kovarik, RD, LD, Extension Associate, College of Human Environmental Sciences, University of Missouri Extension
Last update: Friday, February 06, 2009