The Perfect Pavlova Recipe.   (2024)

FAQs

What happens if you overbeat pavlova? ›

If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white.

To get that perfect pavlova texture you bake the meringue mixture initially at a relatively higher temperature to help set the outside of the pavlova and give a nice crisp crust. The temperature is then turned down low and baked slowly. This prevents the pavlova turning crunchy and also keeps it bright and white.

The secret to a good, crisp pavlova is in the drying of the meringue after cooking. If there is a lot of moisture in the air, whether from humidity or even other cooking you are doing in the kitchen, you will have problems. That's why the “Pavlova Nazi” in me insists on no boiling saucepans during pav time.

The outside of a pavlova meringue may not be quite as brilliantly white as a crisp meringue because of the higher oven temperature but it should not be buff coloured or dark brown. If the meringue is taking on too much colour then the oven temperature is too high.

Bake for 80-90 minutes, until shell is firm. If you need to check the crispness of the shell after this time, very quickly open the oven and tap the sides, closing the door immediately. Once cooked, turn oven off and leave pavlova to completely cool inside the oven.

Most meringue mixtures, such as Nigella's Mini Pavlovas (from HOW TO BE A DOMESTIC GODDESS) are a mixture of whisked egg whites and sugar, giving a glossy white meringue. If the meringue has turned slightly silver or pale grey then it is possible this is due to aluminium, though it is very rare for this to happen.

Vinegar added to the meringue will lower the pH of the egg whites. This acidic environment will also help to stabilize the egg white foam, preventing the meringue from collapsing too much. The acidity helps to unravel the protein and prevent the proteins from binding together too tightly.

If you overbeat the mixture after adding the sugar, your meringue may crack and collapse during baking. To avoid this, only beat the mixture until the sugar dissolves – test this by rubbing a little of the mixture between your fingertips.

If you are using a fan forced oven the recommendation is to reduce the temperature by 15-20 degrees. I prefer to turn the fan off when making pavlova or macarons. Avoid opening the oven while the pavlova is baking – cook for nearly 2 hours and then leave in the (turned off) oven to cool down.

The extra air expands in the oven and can overstretch the cells of whisked egg white, causing them to break and the meringue to collapse. Whisk the egg whites until they reach peaks where the tip just flops over, then beat in the sugar a spoonful at a time.

What is the secret to making a good meringue? ›

In the case of the meringues, adding the sugar at the start of mixing produced a cookie that was dull on the exterior, with a too-fine crumb within. The cookies made when the sugar was added at the very end had an overly airy texture (tasters compared it to Styrofoam) and a grainy consistency.

How Do I Know My Pavlova Is Done? A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.

The crisp, ethereal cookies you know and love have egg whites to thank for their texture. Ensure the meringue turns stiff and glossy by adding in a pinch of cream of tartar.

Whether your sugar hasn't been dissolved properly (see notes on how to add sugar correctly and when to add the sugar), or if the structure of your meringue has been destabilised (see overmixing) then the strong mesh network of proteins, water and sugar will break down.

Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.

However, to ensure you don't overcook or burn your pavlova I'd highly recommend using an oven thermometer. This will ensure it's baked at the correct temperature! Minor cracking is normal in pavlova but overcooking can cause major cracks to form, which could lead to a collapse.

Overbeating egg white breaks down the structure and the meringue is likely to collapse during baking. Beat until firm peaks form, then start adding sugar. If the egg white starts to separate or looks curdled, it's overbeaten and you'll need to start again with fresh egg whites.