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Making a pavlova, tips please

Katharine
Katharine Posts: 266 Forumite
in Old style MoneySaving
Last time I made meringues I followed the recipie and they burnt slightly. I would like to make a mango pavlova and my favourite bit is when it's squidgy in the middle not completely hard. :) Roughly going to follow this recipe http://www.deliaonline.com/recipes/pavlova,1219,RC.html but I'm guessing I shouldn't leave it in the oven to dry out if I want it a bit squidy?

Many thanks OS'ers. :)
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Comments

  • Noozan
    Noozan Posts: 1,058 Forumite
    500 Posts
    I always add a teaspoon of vinegar to give it a slightly "chewy" and sticky texture, is that what you mean?
    I have the mind of a criminal genius. I keep it in the freezer next to Mother....
  • eddie_2-2
    eddie_2-2 Posts: 54 Forumite
    I also love pavlovas that are crunchy on the outside but soft and gooey on the inside.
    Delia's recipe looks spot on, it's nearly identical to what I do.
    I cook mine for 45 mins with the heat and then turn the oven off completely and leave the pavlova in the oven until it is completely colled.
    I always get soft insides...
  • Katharine
    Katharine Posts: 266 Forumite
    Fantastic! That's what I'm after crumbly and gooey at the same time, perfect summer food for this weather and a cheap treat for a poorly me.
  • JoeyEmma
    JoeyEmma Posts: 913 Forumite
    Part of the Furniture 500 Posts Combo Breaker
    If you rub a wedge of lemon lightly across the bowl before adding the egg whites, it gets rid of any grease and makes your whites fluffier.
  • pavlovs_dog
    pavlovs_dog Posts: 10,215 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    i saw the title of this thread and for a brief, paranoid moment i thought i was being talked about :rotfl:
    know thyself
    Nid wy'n gofyn bywyd moethus...
  • recovering_spendaholic
    recovering_spendaholic Posts: 3,062 Forumite
    If you microwave the unbeaten egg whites for 10 seconds on high before you whisk them (particularly if the eggs have come out of the fridge) they beat up much more quickly and have more volume - however don't do more than 10 seconds or they will start to cook!!
    Jane

    ENDIS. Employed, no disposable income or savings!
  • Katharine
    Katharine Posts: 266 Forumite
    I don't have a microwave they are just wrong! :p Well I made it yesterday and let it cool down for a couple of hours but I think it needed a bit longer really as it was seriously delicate, broke when I lifted it and collapsed a bit when I put the whipped cream on. :o It was good and fluffy, and squidy in the middle tho. Luckily I dont care what my food looks like as long as it's tasty! Will do better next time, practise makes perfect. :) Thanks for the help all. :)

    How come some meringue is really white and others are buff coloured?

    Also need to think of what to do with 3 yolks now. :rolleyes:
  • mandy_moo_1
    mandy_moo_1 Posts: 1,201 Forumite
    1,000 Posts Combo Breaker
    Katharine wrote:

    How come some meringue is really white and others are buff coloured?
    Could be wrong but i think you get the 'buff' coloured meringues when you use golden caster sugar, and white meringues with white sugar :rolleyes:
    Don't laugh at me if i'm wrong tho!!
  • Katharine
    Katharine Posts: 266 Forumite
    I used white caster sugar and mine was buff? So is Delias in the pic. :confused:
  • Tondella
    Tondella Posts: 934 Forumite
    Katharine wrote:
    I don't have a microwave they are just wrong! :p Well I made it yesterday and let it cool down for a couple of hours but I think it needed a bit longer really as it was seriously delicate, broke when I lifted it and collapsed a bit when I put the whipped cream on. :o It was good and fluffy, and squidy in the middle tho. Luckily I dont care what my food looks like as long as it's tasty! Will do better next time, practise makes perfect. :) Thanks for the help all. :)

    How come some meringue is really white and others are buff coloured?

    Also need to think of what to do with 3 yolks now. :rolleyes:

    That's the great thing about pavlova, you use the toppings to stick it back together, and if it goes really wrong well you just dub it eton mess!

    I have recently come across a Tamasin Day Lewis recipe for crisp but chewy meringues that she pinched from a london bakery. The basic jist is that you preheat the oven as you make the meringue mixture then turn it off as they go in and leave overnight. slow cooking for meringues - apparently guaranteed to be perfect!

    I'll check it out over the weekend and post on monday. xx

    Egg yolks??? Custard tart or lemon curd tart - yum!
    Debt Oct 2005: £32,692.94
    Current debt: £14,000.00
    Debt free date: June 2008
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