When I make meringue-topped pies, by the time they are fully cooled (e.g.
next morning) there appears to be beads of condensation on the top of the
meringue. I don't think it is just water, although I don't exactly know
what it is. When I see 'professional' pies, I don't remember seeing this
(like in restaurants)...what am I doing wrong? I've tried cooling at room
temperature to make sure it wasn't fridge condensation, it happens anyway.

Anyone know what causes this, or how to avoid it?

Thanks!
Keith