Making a pavlova, tips please

Noozan

Katharine wrote:

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

The meringue goes buff coloured if the oven is "too hot", the lower you can get the heat, the whiter the meringue will look.

Sharra

My nan always makes her pavlova base in the microwave - takes about 2 mins to cook apparently

Penelope_Penguin

Really fresh eggs work best for me. Easy for me to say; I get mine from straight under the hen's bum on the day I want to make them! Eggs that are even only a week old tend to make meringes that "weep" for me. I also add the sugar over 10 mins, rather than in one go, which gives a fluffier meringue.

I love this site, but it always makes me so hungry!

Penny. x

Alfietinker

I made my first pavlova at the weekend and I was really pleased - crunchy on the outside and squidgy in the middle. I followed a 'beginners' recipe so I thought you might be interested?

4 egg whites
8 oz caster sugar
1tsp white wine vinegar
1tsp cornflour
1tsp vanilla essence

Whisk the egg whites until stiff and gradually add 4oz sugar, whisking well after each addition. (I used a spoonful at a time). In a bowl mix the rest of the sugar with the cornflour (I used a whisk for even distribution). Put the sugar all in one go into the egg whites and whisk again until really firm and glossy. Quickly fold in the vinegar and vanilla. Cook at gas mark 2 for an hour. (I left it to cool in the oven).

Turned out like marshmallow in the middle.

ashlea170706

id like to make a homemade pavalova but dont know where to start id like to make a kiwi one and maybe add some strawberries does anyone have any ideas? thanks alot Ash x

Pink.

Hi ashlea,

This is the recipe that I use:

For the base:

4 egg whites
8 oz caster sugar
1tsp white vinegar
1tsp cornflour
1tsp vanilla essence

In a clean dry bowl whisk the egg whites until stiff (you can turn the bowl upside down and they won't slide out) and gradually add 4oz sugar (a spoonful at a time). Whisk well after each addition.

In a separate bowl mix the the other 4 oz of sugar with the cornflour.

Add the sugar and cornflour mix, all in one go, into the egg white/sugar mix and whisk again until firm and glossy.

Quickly fold in the vinegar and vanilla.

Spoon the mix onto a baking tray covered with baking parchment or greased greaseproof paper and smooth with the back of a spoon to form a circle.

Cook at 130-140 degrees for an hour. (120 degrees if it's a fan oven) Then leave it in the oven until the oven goes cold.

Store in an airtight container until you need it.

Add whipped fresh cream and fruit just before serving.


PS save your egg yolks to make pasta carbonara.


Pink

ashlea170706

thanks pink just wondered could you tell me if the meringue will come out chewy or if not how i make it chewy? my oh has requested this as one hes tried before was chewy and it was delicious! thanks ash x

Pink.

With that recipe the meringue is very light in the middle and crispy on the outside. I've no idea how to make it chewy, sorry.

Edit, try these older threads:

Making a pavlova, tips please

Pavlova/meringue ideas?

Pink

Telute

There's a BBC good food recipe here http://www.bbcgoodfood.com/recipes/2302/scrumptious-strawberry-pavlova.jsp

which should give chewy meringue - i think the key is the combination of sugars since i tend to find that brown sugar meringues are also more gooey - I'd also recommend taking it out of the oven to cool so it doesn't dry out.

npsmama

Sharra wrote: »

My nan always makes her pavlova base in the microwave - takes about 2 mins to cook apparently

Would she be willing to share her recipe with us??