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Sometimes, golden beads form on my cheesecake with meringue topping. I very much like this effect, but I can't get it to appear consistently. Can anyone give advice as to what to pay attention to?

phant0m
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    Funny, that's not usually desired. Related (although opposite): http://cooking.stackexchange.com/questions/37486/my-meringue-forms-syrup-beads-on-top/37488#37488 – Jolenealaska Jul 11 '14 at 11:07
  • @Jolenealaska I had no idea how the effect was called and was unable to Google it, and came to the same conclusion. The first time I made the cake, it turned out [looking something like this](http://1.bp.blogspot.com/-tm0CnKAUnt0/TyX-T9TKvRI/AAAAAAAAAq4/nXKqTNiwxCc/s1600/Weeping+Lemon+Meringue.JPG), but the pecks were even smaller and more numerous which I think looked quite nice. Since being able to Google it, I found some other [not so great examples](http://i708.photobucket.com/albums/ww88/TheChickenLady/CoconutCreamPie001.jpg) where it does look undesirable. – phant0m Jul 12 '14 at 11:57

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That's your meringue weeping. You could either make a very unstable meringue, which will weep uncontrollably, or you can replicate the effect with caramelised sugar - the latter is probably better for consistency and not-having-a-sloppy-mess-on-top-of-your-cheesecakeness.

ElendilTheTall
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    Awww... sad meringues weeping uncontrollably... – logophobe Jul 11 '14 at 16:22
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    I was going to say weep like a Brazilian football supporter but I thought that might be too harsh... – ElendilTheTall Jul 11 '14 at 18:29
  • So, that would imply I almost always make an "unstable meringue". Could you explain what to pay attention to to not have that happen? – phant0m Jul 24 '14 at 12:10
  • Add the sugar to the egg whites gradually (1 teaspoon or so at a time). You can also add 1tsp of white wine vinegar or a little cream of tartar. – ElendilTheTall Jul 24 '14 at 12:30
  • Hmm I did add it gradually, but more than a teaspoon at a time. The recipe called for 5 egg whites and 75g of sugar. – phant0m Jul 26 '14 at 16:07