Ok, I live in the part of the world where we make pavlova!
Key points to success are;
Ensure sugar is well dissolved into the meringue
Meringue needs to be satiny and stiff - a good, tight meringue will cook to a nice shell. The ultimate pavlova has a good exterior shell with a nice mallowy, but not overly wet interior.
Adding a little vinegar and cornflour (cornstarch) helps stabilise the meringue.
Traditionally meringue is then shaped into a circle on the baking sheet - draw a circle and then create the shape with a spatula - they are meant to be more free form in shape than exact.
Pavs need a short period of higher heat to set the meringue and then a longer period of cooler heat to cook. Traditionally, at the end of cooking, the oven is turned off and the pav left to cool in the oven.
Here is a link to the recipe I use www.stephaniealexander.com.au/what-to-cook/recipes/pavlova-recipe-2/
2 Comments
Key points to success are;
Ensure sugar is well dissolved into the meringue
Meringue needs to be satiny and stiff - a good, tight meringue will cook to a nice shell. The ultimate pavlova has a good exterior shell with a nice mallowy, but not overly wet interior.
Adding a little vinegar and cornflour (cornstarch) helps stabilise the meringue.
Traditionally meringue is then shaped into a circle on the baking sheet - draw a circle and then create the shape with a spatula - they are meant to be more free form in shape than exact.
Pavs need a short period of higher heat to set the meringue and then a longer period of cooler heat to cook. Traditionally, at the end of cooking, the oven is turned off and the pav left to cool in the oven.
Here is a link to the recipe I use www.stephaniealexander.com.au/what-to-cook/recipes/pavlova-recipe-2/
Good luck!