Keen to try your hand at making pavlova? Check out our classic pavlova recipe and read on for our troubleshooting guide. It tackles everything – from how long pavlova lasts to why a meringue has ‘wept’ sugar syrup.
Working with egg whites
Use room temperature egg whites as they will aerate better than chilled eggs. Egg whites won’t whip if they come into contact with any fat – that’s why it’s so important to make sure you don’t end up with any yolk in the egg whites when you separate them. If it does, you can usually scoop out the yolk by dipping the shell in the whites. It’s also the best way of removing any bits of shell which may accidentally end up in the bowl too. As an added security, you can separate you eggs individually so you don’t mess up the batch of egg whites if you have a mishap. Make sure there’s no grease in the bowl or on the beaters. Wipe them with a piece of paper towel that has been dipped in lemon juice or vinegar.
How to ensure the sugar is dissolved
Add sugar (usually caster sugar) to egg whites 1 tablespoon at a time and make sure it is dissolved before adding more. If the sugar doesn’t dissolve properly the meringue can “weep” droplets of moisture during and after baking. To make sure the sugar is properly dissolved, rub a small quantity of the meringue mixture between your fingertips. If it feels smooth, the sugar is dissolved; if it feels grainy, you need to keep beating for a while longer. You can also make brown sugar pavlova which has a caramel-y taste.
How can I tell if my pavlova layers are cooked?
The pavlova will feel firm and dry when it’s done. The average-sized pavlova needs to dry out at a really low oven temperature for about 1½ hours and, it should be as white as possible. If you can spare it, extra time in the oven, still at a low temperature, will make the crust of the pavlova harder and in general easier to handle.
My pavlova layers collapsed during cooking, why?
The mixture was overbeaten. Once the sugar is dissolved and the mixture is thick and glossy the meringue is ready. From start to finish the process for beating 5-6 egg whites with the sugar will take around 10 minutes.
Why does the recipe instruct to preheat the oven at a high temperature then to lower it?
The initial high heat sets the outside of the shell, the lowered temperature ensures a dry meringue that remains white and dries out properly.
My pavlova has ‘wept’ sugar syrup, why?
Moisture is meringue’s worst enemy, try to bake on a day that is not raining or humid. Moisture will cause the meringue to ‘weep’ syrup. You can’t control the weather, but you can be fanatical about dissolving every grain of sugar. Meringues are based on a classic amount of sugar: ¼ cup (55g) caster sugar per egg white. This may vary slightly with the weight of the eggs. For example, in a 6-egg pavlova, it could mean a variation, up and down, of as much as 3 tablespoons (¼ cup) of sugar. It is impossible to estimate for each recipe, so experience will sort out most inconsistencies. We base all our recipes on 60g (extra-large) eggs.
Why do some recipes instruct to make grooves on the side of the pavlova?
Making grooves on the side of the pavlova is helpful for high, single-layer pavlovas as the grooves help to hold up the pavlova during the baking process.
How to fix a cracked meringue or one that has ‘wept’
A cracked meringue is usually instantly hidden by the addition of whipped cream and the fruit topping. If the cracks are severe, take care with the quantity of topping and consider serving extra topping on the side. Also, ensure that you are decorating as close to serving as possible to prevent your pavlova caving in. If the meringue has ‘wept’, pat dry the damp spots and proceed as above. If the meringue is looking very fragile, be creative, smile and serve your guests Eton mess. This dessert is a mixture of strawberry meringue cream, as though that is what you intended from the start. Serve the meringue portioned into bowls and layered with cream and your chosen topping. It will taste every bit as a amazing!
How long does pavlova last?
You can make pavlova two days ahead or in the case of the thinner layers for our Christmas tree pavlova, three days. It is important to store them in a well sealed airtight container at room temperature. It is always a good idea to dress or assemble your pavlova as close to serving as possible. Also, keep in mind if you are doing a buffet of desserts, that if the pavlova has been topped with cream it shouldn’t be sitting outside of the fridge for more than 2 hours. Leftover pavlova can be packed away for a boxing day treat to eat as it is or get creative and serve as a sundae in glasses.
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