Meringue turns into marshmallow

Hello! I consider myself a decent amateur baker. However, my favorite dessert is one of the most easy desserts and for some reason, never works out. Every time I try to make pavlova, after adding the sugar, my meringue turns into a more marshmallow fluff consistency - shiny and smooth, sticky, doesn't really hold peaks. It bakes up ok but it is not what I am going for. Ironically I have made sponge cakes and other whipped egg white desserts without any trouble. I do room temp eggs, make sure there is no yolk, clean my bowl so everything is grease-free, add the sugar slowly, etc. I have begun adding sugar when the eggs are foamy or already holding peaks. Everything I try gives the same result. Any ideas? Thanks!

  • Posted by: Mollie M
  • December 25, 2018
  • 252 views
  • 2 Comments

2 Comments

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HalfPint
HalfPint December 28, 2018

Might be adding the sugar too quickly and not beating enough in between additions of sugar.

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Lori Terwilliger
Lori Terwilliger December 28, 2018

Part of the trouble might lie with the size of the sugar grains themselves. Mine is a bit on the larger side, so I give it a whiz in the food processor before I go on to making the meringue. Are you using cream of tartar? I find that indispensable myself. Pavlovas are made using a French meringue, and are supposed to end up with a crispy outside and a marshmallow-y interior, as well. So if you were expecting a dry meringue like texture throughout, that's not what you end up with this type of meringue.

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