The Perfect Pavlova Recipe.   (2024)

FAQs

Why is my pavlova not fluffy? ›

Enemy #1: Unwanted fat or a little bit of egg yolk may stop your eggwhites whipping properly, so be careful when separating your eggs. Don't let any yolk get in with the whites or it could compromise your whip. Cold eggs separate more easily, so use eggs straight out of the fridge.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

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 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.

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.

Make sure your utensils and egg whites are free of any grease. Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them. Use aluminum foil.

French meringue is the least stable of the three meringue types but the lightest and the most airy. It is often used for making individual meringues, pavlovas, and torte layers with the addition of ground nuts. It is also the type of meringue used to make oeufs a la neige (snow eggs) and sweet soufflés.

If you don't want a chewy pavlova and prefer instead a soft centre with more of a marshmallow texture, I suggest shaping a tall pavlova and to bake the pavlova for slightly less time (about 1 hour if using the recipe above).

Bake the meringue: Bake for 60 to 70 minutes for 1 large pavlova, or 50 to 60 minutes for mini-pavlovas. The pavlovas are done when the outsides are dry to the touch. The interior of a properly cooked pavlova should be marshmallowy. It's fine if cracks form in the crust.

Can I leave my pavlova in the oven overnight? ›

You can also leave the pavlova in your oven overnight. Don't be concerned if your pavlova has cracked. This is completely normal. Taking the pavlova out of the oven right away will subject it to a dramatic change in temperature, which may cause it to collapse.

Over beating the egg whites once the sugar has been added can also result in a pavlova that develops cracks during baking. Sugar not dissolved: You need to add sugar to the egg whites gradually. It must be 1 tablespoon at a time. Undissolved sugar attracts moisture, which can make your meringue week once cooked.

Our answer. Nigella's pavlovas, such as Lemon Pavlova (from SIMPLY NIGELLA), contain cornflour (cornstarch) in the meringue. The cornflour helps the meringue to stay soft in the centre, to give the contrast of crisp crust and marshmallowy interior.

If the sugar doesn't dissolve properly the meringue can “weep” droplets of moisture during and after baking. Beat the egg whites only until soft peaks form before you start adding the sugar; if you beat the whites until they are stiff and dry, the sugar will take longer to dissolve.

Are cold or room temperature eggs better for pavlova? Room temperature egg whites will create a more stable and airier meringue. Remove eggs from fridge 30-60 minutes before using. Eggs are easier to separate when cold, so you can separate the eggs first then let them come to room temperature.

A mild acid will help give your meringue more volume and structure, which means they will inflate more fully and hold the air longer. You don't need much: about 1/4 teaspoon of cream of tartar for every two to three egg whites should do the trick. You can also use lemon juice.

The pavlova should be white or slightly beige in colour, crisp to the touch and soft on the inside. If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour.

If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.