Pavlova Recipe (VIDEO) (2024)

FAQs

Why didn t my pavlova go crunchy? ›

Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.

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.

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.

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.

Egg whites are cooked at 80 C so we know that the baking temperature has to be above 80 C. If the middle of your pav doesn't reach 80 C the marshmallow is not completely cooked & it will not be stable. Too much unstable marshmallow, the pav will collapse & it will weep.

So, meringue, if baked at too high a temperature, will lose its shape as air expands before the meringue is set. If your meringue has been taken off too early and isn't stiff during shaping, you will also see more movement. So, try to make sure that your meringue is at peak stiffness and glossiness.

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

Once baked, you have to let it completely cool down in the oven, to prevent the pavlova from collapsing. Usually this takes about 3 – 4 hours. You can leave the pavlova in the oven overnight too. A baked and cooled pavlova can be kept in an airtight container, or even in the oven for up to 24 hours.

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.

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.

What is Pavlova magic? ›

White Wings Pavlova Magic Dessert Mix gives you that perfect Pavlova texture that's crusty on the outside but soft and light inside. It's very easy to make as well and won't take up too much of your time, great for serving in gatherings.

Making a meringue on a very humid day can result in a weeping, soft or sticky pavlova. To reduce the chance of this happening, use a recipe that uses cornflour in the meringue base. Also ensure the pavlova cools completely in the oven with the door ajar after baking.

Make sure your pavlova is no higher than 5cm, any higher and it's like to sink and crack. Bake in the middle of the oven for an hour then turn the oven off and let it cool completely before removing. Removing too soon will crack the pavlova.

It is quite normal for a pavlova meringue to crack slightly and a few small pieces may fall off. However if the pavlova is collapsing completely it could be too soft. If it is wet or humid weather then this can affect a meringue and make it very soft.

A common issue that people face when making pavlova is that the meringue becomes painfully chewy. This is often the result of under-baking and/or humidity. Don't worry though, there is an easy fix - simply pop the meringue back in the oven for 10-15 minutes at 90°C.

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.

Store your pavlova in a dry, airtight container.

If your pavlova is left in the open, the sugar in the meringue will absorb moisture in your kitchen's air. This added moisture will turn your crispy meringue into a soft and sticky mess. An airtight container will help shield your meringue from moisture in the air.

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.