HELP! My Meringue keeps cracking!?

Meringue will always crack, but basically you don't take them out of the oven while hot, let them cool in the oven before opening the door. Don't open the oven door until it is stone cold, will help prevent cracking.

Meringue shrinks as it cools and that will cause it to crack. Make sure you use plenty of meringue and seal it to the crust all the way around to help keep it from shrinking and cracking too much.

By my experince your cooking them to high or to long, I always put mine in the oven and just brown the top of the tips. As of shrinking that happens all you can do is make xtra, are you whipping it on high for a long time ven after it becomes fluffy? Your oven gas or ele? Cause gas always cooks hotter,try not leaving it in the oven so long, use your spoon and make it pointy on all around da top and just brown the points. Let me no how it works out for you! GOOD LUCK !

Try using a stabilizer like cornstarch.

While you are whipping the whites, put a teaspoon of cornstarch in some about a tablespoon of water to bloom.

Then just before you are done whipping the whites put the cornstarch mixture into the whites and beat until you have reach the consistency you want.

I think I read that cracking or "weeping" were caused by temperature changes. Check out the Betty Crocker website.

I think it is to do withtoo rapid cooling. But if they taste great how about icing the cracks as it it were meant liek crazy paving!

Put the piepan in a large cakepan with just enough water in it to come about two thirds up the side of piepan and bake. hope this helps.

I used to do mine under the broiler, but now I use a small propane torch and do it that way. No shrinkage, no cracking. works great.