The pavlova -- Alice Medrich's peanut butter pavlova -- is spreading out in the oven. Any idea why?
Sarah is Food52's senior staff writer & stylist.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
My guess is that you didn't beat the egg white mixture long enough. The oil in the peanut butter is bound to cause some spreading, so beating the meringue until it is extra stuff reduces the amount of spread. It should still taste fine.