Why does my meringue drop?

[dlhoon]

I made a Key Lime Pie last night and in the oven, it looked great! The meringue was tall and fluffy. I took it out of the oven and let it cool for an hour before refrigerating it and it lost all of its volume - almost like someone let the air out! Does anyone know what I'm doing wrong? :confused:

[kwormann]

Well, for one thing, putting ANYTHING on Key Lime Pie.....:D

Just kidding. Im a Key Lime Pie purist, plus dont like meringue, so sorry, no advice for you. Hope you find your answer, though:)

[Leonard]

Sorry to hearing about your meringue! I made a delicious Lemon Meringue pie. The recipe has been requested many times. It is from a book "How To Bake". It uses a "swiss meringue". Quoted "The Swiss Meringue- Heating the egg whites and sugar together before whipping the meringue makes it more STABLE and also less likely to weep after it is baked".

SWISS MERINGUE

4 egg whites
2/3 cup sugar
pinch of salt

1. Bring a small pan of water to a boil. Lower the heat so that the water simmers. Combine the ingredients in the bowl of a mixer, or if using a hand whisk, in another heatproof bowl. Place the bowl over the pan of simmering water and whisk the egg white mixture gently for about 2 minutes, until the egg whites are hot (about 140 degrees) and the sugar has dissolved. Whip the meringue on meduim speed until it has cooled and is able to hold a shape, but it should not be dry. Distribute spoonfuls of meringue all over the top of the pie, then use the back of a spoon or a small offset spatulata to spread the meringue evenly. It should cover the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface of the meringue so that it is swirled. Place the pie on a cookie sheet and bake 5 to 10 minutes until the meringue is colored evenly.

I have used this method for years and always have success. Also, the WORST time to bake a pie with meringue is in the humid or damp weather.

Good Luck!