On Fri 10 Jun 2005 06:54:12a, Bob Westcott wrote in rec.food.cooking:

> "Easy" methods of making meringues do result in a meringue that is not
> stable. Moisture will settle out of it. There are recipes for
> meringues that will not do this, but all the ones I've seen are much too
> fussy and time consuming to use. The reason that commercially made
> meringues don't weep is because they have been stabilized, when done in
> volume, it probably isn't that much more work and definitely adds to the
> shelf life of the finished product. Check out the joy of cooking for a
> recipe or two for stable meringues if the seeping issue is driving you
> crazy.

The one I posted earlier is not at all complicated, but it does require a
lengthy baking time. It is the most stable meringue I've ever made.

--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974