A meringue of high quality is fluffy, slightly moist and tender. The surface should be an even light brown with a glossy sheen and fine grain. Easier said than done! Here are a few tips that might help eliminate the two problems you mentioned. To minimize leakage, a meringue should be baked on a hot filling, and to minimize beading, bake the meringue in a hot oven for a short time (425 degrees for 4 1/2 minutes).
Reference: Food Science by Helen Charley
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