Final answer:
Weeping, or the appearance of beads of water on the surface of meringue, is an indication that it has been overcooked, not related to the sugar content.
Step-by-step explanation:
If water squeezes out of a meringue and there are beads on the surface, it is often a sign that the meringue was overcooked. This phenomenon, known as "weeping", occurs when the meringue is in the oven for too long. The egg whites in the meringue mixture break down and release moisture, which then condenses on the surface as it cools, forming beads. The sugar content does influence the stability of a meringue, but in the context of weeping, the primary cause is overcooking rather than sugar quantity. To prevent this issue, it's crucial to monitor the meringue closely and adhere to the recipe's recommended cooking time and temperature.
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