Saving a pavlova that didn't form a crust

Saving a pavlova that didn't form a crust - White folded male t shirt on dark background

I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today and was a reasonably warm day.) Can I put it back in the oven and to save it or do I have to start all over again?

bakingeggsdessertmeringue


Best Answer

I have never tried it myself, but a torch can be used to make a crust on the meringue in a baked Alaska. Testing it on a small part of it could give you a clue if it is worthwhile.



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Why did my pavlova not go crispy?

There is no crisp shell. This happens because the pavlova is weeping. The liquid that's seeping out of the pavlova is causing the pavlova crust to get soggy. Baking the pavlova on a high humid day can make it become soft and sticky to the touch too.

Can you Rebake a pavlova?

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.

What can I do with a failed meringue?

Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.

How do you fix undercooked meringue?

It is possible to fix chewy meringues even after the initial baking time. What is this? Return your meringues to the oven and bake them for a short amount of time, usually 10 or 15 minutes, at around 200 degrees Fahrenheit. Placing them on a parchment sheet will help you pull out more moisture and get a better texture.


A Taste of New Zealand: Pavlova | Cooking with Ms. Nuccia



More answers regarding saving a pavlova that didn't form a crust

Answer 2

I guess there is a good chance you can save it by extending the time in the oven and increasing the temperature slightly (if the humidity is the problem it means that it is loosing water slower so it needs more time and it can benefit from a temperature boost).

BUT IF IT IS CRITICAL that you get it right and you don't have time to do it again if this fails, assume it would fail. The crust may get too thick for your liking.

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Images: Ryutaro Tsukata, Ketut Subiyanto, RODNAE Productions, Laura Tancredi

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