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Why is my pavolva spreading?

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.

asked about 3 years ago

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Question Tags: baking, pavolva, meringue
1 answer 999 views
23b88974 7a89 4ef5 a567 d442bb75da04 avatar
jilhil
added about 3 years ago

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.

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