Pavlova Roll failure

Pavlova Roll failure - Woman Holding a Roll of Paper in an Art Studio

Why did the meringue in my pavlova roll turn out rubbery in consistency. Was it baked for too long. It was baked at 170 deg for 10 min then at 150 deg for an hour. then switched off the oven and let cool in the oven

Update The temp was Celsius I had the fan on also. it was baked as a flat rectangle on a tray and then rolled. Today I made another one and it was a lot better,not rubbery and I only baked it for 30 mins.

consistency


Best Answer

170°C, 150°C? That is just too hot.

Snow-white crisp merignue process is more of drying, not actually baking. Which is why the temperature must be in 100-120°C. Also, forced air circulation must be turned off.



Pictures about "Pavlova Roll failure"

Pavlova Roll failure - Sushirrito Cut in Half 
Pavlova Roll failure - A Woman Sitting on the Floor Writing Protests on a Placard
Pavlova Roll failure - Man in Blue and Brown Plaid Dress Shirt Touching His Hair


Why did my pavlova fail?

Why is my pavlova flat? Pavlovas can go flat for a few reasons \u2013 not enough air was incorporated into the egg white mixture, or the pavlova shrunk during the cooling period and collapsed. Once you add sugar to the egg whites, you will find that the meringue mixture deflates and becomes runny. This is normal.

Why is my pavlova soft and sticky?

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.

What happens if you overcook pavlova?

If you over-bake it, the meringue will collapse on itself. It will still taste great, but will be more dense. If sugary droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the pavlova is a sign of undercooking.

How do I know if my pavlova is overcooked?

If the oven is too hot the pavlova can expand too quickly and crack when it cools down. If you overcook the meringue, syrupy droplets form on the surface a telltale sign that the pavlova is overcooked.


The BEST Pavlova Roll – Easy Meringue Roulade [with Berries \u0026 Whipped Cream]



Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: EKATERINA BOLOVTSOVA, ROMAN ODINTSOV, Ivan Samkov, Nathan Cowley

Related Questions