Why does meringue form a syrup on top?

Meringue can form a syrupy layer on top due to the presence of excess moisture or sugar that hasn't fully dissolved during the whipping process. When meringue is baked or left to sit, the sugar can draw in moisture from the air or the underlying layers, creating a thin syrup. Additionally, if the meringue is under-whipped or not cooked long enough, it may not achieve the desired stability, leading to separation and a syrupy texture on top. Proper technique and baking conditions can help prevent this issue.