New Oven - Bad Pavlova
l always have had great success with pavlovas. Recently l bought a new double oven. l made a pavlova and put it in the small oven. A complete disaster. l made another and put it in the bigger oven - same thing. The meringue was coming away from the sides and it was flat and soft. Have tried another three times with the same result. Is it the oven ? ? ?
Best Answer
Your new oven might be off in temperature calibration.
Or your old oven might have been off in temperature calibration, but you were used to it - so you set the new oven where you set the old oven, and even if the new oven temperature is correct as set, it's not what the old one was when set there.
If there are other differences between the ovens (fuel source, convection fan or lack thereof, etc.) those may also play a role.
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What went wrong with my pavlova?
If a pavlova weeps too much, it's because the sugar wasn't mixed in properly with the egg whites, or it was too humid in the kitchen. A pavlova weeping will cause the mallow to shrink in size, leading to not only a cracked and collapsed pavlova, but a soft, soggy pavlova too.Why is my pavlova gooey inside?
Meringues are full of sugar, so if the humidity is high, they'll absorb moisture from the air, which can make your meringue weep or go soft and sticky after baking.Can you bake pavlova again?
Cool in the oven for a further hour with the door ajar then remove from the oven an leave to cool completely. 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.Why is my pavlova cracking in the oven?
Your oven temperature is too high 'Too high a temperature can cause the foam to rise and crack, and a yellow-brown tinge to form on the surface of the meringue,' warns Good Housekeeping's kitchen co-ordinator Cher Loh.Pavlova - An iconic Australian dessert with a thousand colors!
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