David Harmon wrote:
>
> On Sun, 01 Feb 2009 14:48:03 -0800 in rec.food.cooking, Mark Thorson
> > wrote,
> >This would be a good question for America's Test Kitchen.
> >
> >Can a meringue be stopped from weeping?
>
> According to America's Test Kitchen TV show today if you use cream of
> tartar in your meringue (as in Wayne's recipe) you should have no
> weeping.

Have also heard that adding a bit of cornflour/starch will prevent
weeping.