Pavlova failures why

If anything I only finish up with very small indents on the underside of the baked pavlova and IMO that indicates that no significant air was trapped under the uncooked pavlova mixture. Hope that helps. What does the recipe you use contain! I always make mine in a springform tin.

I use malt vinegar in the mixture and I have a crisp outside with a marshmallow centre. I can give you the recipe and method if you would like it. I had 3 egg whites left over yesterday. Wet a plate, pile the mixture onto it and into the oven. Make sure you leave it in the oven after cooking until the oven is cold. Here you go splitty. Pavlova 6x egg whites at room temp.

Add sugar, 1tbsp at a time,beating well after each addition. I wonder if it's the heat too. Also use eggs that are room temperature ranter than from the fridge. When I make my rolled pavs I put the eggs in the fridge for at least 12 hrs before I need to use them, If I use room temp ones the pav goes rubbery!!!! Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread. Have an account? Login here.

For those of you that are not from New Zealand or Australia, pavlova is so much more than a dessert to us. Confused… we are too. There is a HUGE rivalry between the two countries as to where the pavlova originated from.

We can at least agree that both countries are as equally in love with the pavlova! I whipped up the eggs whites in the same manner as I usually would, but used honey instead of sugar. Phew, so far so good! So what you do is: Ideally use egg whites at least a couple of weeks old, they foam to a larger volume.

Avoid fat, so use a clean metal bowl and beaters, no plastic, no yolk contamination. Oven preheated my own personal failing Set timer to ten minutes. You can use a handheld, but I don't know the times for that. Start adding sugar at firmish peak stage, about one and a half mins. I use a table dessert spoon or tablespoon and add a rounded spoonful every s or so, flowing it in around the close edge of the bowl to avoid too much weight in one place. Add acid after a couple of spoonfuls of sugar.

Fold in cornflour stabilises it and vanilla or other liquid flavouring if using. This reads long, I know, but the process is in fact quick and easy. Michael Natkin Michael Natkin Pavcook Pavcook 11 1 1 bronze badge. Frank Frank 11 1 1 bronze badge.

Congrats on your perfect pavlova! To help your answer, can you please be more specific about what "followed Delia's recipe" means. Use a full name and link to the recipe on the web or include the title of the book you found it in. I wouldn't have thought of the "cool and dry overnight" step. Marie Claire Marie Claire 1. Hi Marie, welcome to Seasoned Advice! Your answer would be substantially more useful if you provided a source.

You should also consider expanding your answer to include a discussion on why fresh eggs vs older eggs makes a difference. Featured on Meta. Now live: A fully responsive profile. Linked 4. Related 4.