Why does my pavlova always look like this?
It has circles on it every time I try to make it. And sometimes it just won't dry - it's soft; it doesn't really crack like I hope it would! It always sinks and the bottom is kinda sticky and dark brownish.
(click for full size)
Here's the recipe I used this time:
- 3 eggs
- 3/4 cup caster sugar
- 2 tsp corn flour
- 3/4 tsp white wine vinegar
- 1 tsp vanilla extract
I baked it at 150C for 1 and 1/4 hours. I have a small oven. What did I do wrong? Would beating the mixture longer help?
Best Answer
A pavlova is similar to a meringue. (The additional starch and vinager change the texture a bit, but not the preparation).
The key to baking a pavlova is not baking it. You want it to dry, rather than bake.
What does this mean here?
- If it turns brown, the heat is too high. (A very slight tinge is ok...) Especially with a smallish oven, the heat elements or oven walls might be too close or hotter than your thermostat setting. Also, oven thermometers are notoriously incorrect - and 30° can be a major difference here. You could invest in a good oven thermometer, but I'd probably just use a lower setting next time and see what happens.
- If its sticky, there is too much humidity left. This might be due to you using a small oven. You want to keep the oven door slightly ajar to let the water "escape" after baking. Normally you shouldn't open the door while baking due to the risk of the pavlova collapsing, but I'd probably try leaving it slightly ajar (like for meringue) once, just out of curiosity...
Would longer beating help? I can't say as I don't know how long you are beating now. But this link describes the desired texture quite nicely.
As far as the rings are concerned: No idea, sorry. (Perhaps beating time...)
Pictures about "Why does my pavlova always look like this?"
Why does my pavlova look brown?
My pavlova is brown!Your oven is too hot or has hot spots. You might need to experiment to see what temperature works best for you and your oven. If in doubt, cook at a slightly lower temperature for a little longer. Turn the oven off and let your pavlova cool in the oven to avoid cracks.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.What does an overcooked pavlova look like?
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.What should pavlova look like when cooked?
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.My First Try: Pavlova
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