The Perfect Pavlova Recipe.   (2024)

FAQs

Why is my pavlova not fluffy? ›

The secret to a good, crisp pavlova is in the drying of the meringue after cooking. If there is a lot of moisture in the air, whether from humidity or even other cooking you are doing in the kitchen, you will have problems. That's why the “Pavlova Nazi” in me insists on no boiling saucepans during pav time.

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.

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's best to make the pavlova the night before and allow to cool in the oven over night.

To get that perfect pavlova texture you bake the meringue mixture initially at a relatively higher temperature to help set the outside of the pavlova and give a nice crisp crust. The temperature is then turned down low and baked slowly. This prevents the pavlova turning crunchy and also keeps it bright and white.

If you've noticed that most pavlova recipes add cornflour and something acidic, often vinegar but sometimes lemon juice or cram of tartar, here's why: adding starch and acid creates a more stable foam and helps prevent several potential problems.

Our answer. In a meringue recipe, such as Nigella's Mini Pavlovas (from Domestic Goddess and on the Nigella website), the vinegar is added as it helps to stabilize the whisked egg whites and helps the meringue mixture to hold the air whisked in to it.

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.

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.

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

Like most merengues, getting the texture just right isn't always easy. While some cracking is normal and expected, meringue can sometimes split with crevices that look more like faults on a tectonic plate, and that's not ideal.

Can you open oven when cooking pavlova? ›

Leave the oven door shut while cooking, then cool the pavlova in the oven with the door closed. Don't open the door at all as the sudden temperature changes can cause it to crack, and worse.

Most meringue mixtures, such as Nigella's Mini Pavlovas (from HOW TO BE A DOMESTIC GODDESS) are a mixture of whisked egg whites and sugar, giving a glossy white meringue. If the meringue has turned slightly silver or pale grey then it is possible this is due to aluminium, though it is very rare for this to happen.

Salt causes the whites to collapse a little and therefore to whip up better — but just a pinch of fine salt at the beginning. Too much and you can end up with a dead pavlova once baked.

Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

A mild acid will help give your meringue more volume and structure, which means they will inflate more fully and hold the air longer. You don't need much: about 1/4 teaspoon of cream of tartar for every two to three egg whites should do the trick. You can also use lemon juice.

Adding the sugar too quickly can deflate the mixture, which means you will have a less airy pavlova. If you mix in the sugar too quickly, then you risk adding too much air quickly, which can also destabilize the meringue.

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.