Classic Pavlova Recipe - Chef's Pencil (2024)

FAQs

Why won't my pavlova go crispy? ›

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.

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.

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.

Some pavlova recipes are made with French meringue, which is simply whipped egg whites and sugar. Swiss meringue pavlova require that the egg whites and sugar be cooked over a double boiler first. This creates a more stable meringue that is less likely to crack. It also has a denser, chewier texture.

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 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.

Some pavlova recipes call for mixing cornstarch into the sugar before adding it to the egg whites. While this old family recipe is made without cornstarch, some say it helps to absorb any extra moisture, keeping the meringue completely dry, which could be especially helpful in humid environments.

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.

Extra advice: As I stated already, do not even attempt to make on humid days– it won't work. 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.

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.

How to tell when a pavlova is done? ›

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.

Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova.

The perfect pavlova has a crisp exterior and a soft pillowy, almost marshmallow like inside. The acid (my preference is lemon juice, I dont really like a meringue that tastes of vinegar) helps to stabilise the meringue and the cornflour helps the pavlova retain moisture, creating the characteristic soft inside.

pavlova, meringue-based dessert of Australian and New Zealand origin that is commonly topped with whipped cream and fruit and served at holidays. New Zealanders and Australians compete for ownership of pavlova, which in both countries is an iconic national delicacy.

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.

Your naked pavlova can be kept in a clean, airtight plastic container for 1-2 days. (Not the fridge!) If the outside has gone a bit soft by the time you want to serve it, you can crisp it up again for 15 – 20 minutes in a 150c oven.

The oven temperatures for pavlovas are higher and the cooking time is shorter than for crisp meringues, as the aim is to make a meringue with an outside crust that will support the weight of the topping but still have a soft and marshmallowy centre.

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.