Hi groovers! I thought I’d write this post with some essential tips for making perfect pavlovas or meringues. Some people think they’ll fail because they think making pavlovas is hard, or they’re bound to fail. But, honestly, once you’ve made one you’ll discover that it’s super easy! Basically you’re whipping up some egg whites, adding some sugar, couple of other quick things and you’re done.
I used to be like that with Meringue Frosting (or sometimes it’s called Italian Meringue). Now I am absolutely addicted to the stuff and you’ll find it on all sorts of things I bake, but the first time I made it, it was an epic fail. I can’t remember what went wrong, but I didn’t even try making it again for years. Then my sister insisted that I make it one Christmas and I’ve been making it ever since. I would make it more than buttercream for sure. It’s just so perfectly sweet but not over the top like buttercream can be on some things. Anyway, I digress!
So how about I give you some tips that’ll help you make the perfect pavlova?
5 Tips For Making The Perfect Pavlova.
- Be careful not to make your pavlova too high. Sometimes if there is too much meringue it won’t cook completely in the middle. Usually 4 inches / 10cm is definitely high enough. Remember that your oven is on a very low heat, so trying to cook mounds of meringue right to the centre is difficult.
- After the egg whites have formed soft peaks, add the sugar about a tablespoon at a time, beating after each addition. You want to add the sugar slowly so that it’ll dissolve easily. It won’t dissolve easily if you dump it all in too quickly.
- Once you’ve added all of the sugar to the egg whites, you need to whip the mixture until the sugar has mostly dissolved and the meringue is glossy. You can tell if it’s dissolved by scooping out a little of the meringue and rubbing it between your fingers. If you can still feel a lot of sugar granules between your fingers, you need to keep beating.
- Once your pavlova has cooked for the required time, turn the oven off and don’t open it! Any cooler air that gets to the pavlova too quickly can make it crack, so leave the pavlova in the oven until it’s cool, then remove it. Yes, this is probably going to take a couple of hours – but do you want a cracked pavlova? Didn’t think so..
- Lastly – when you separate the whites from the yolks, make sure that you don’t have any yolk find it’s way into the whites. The fat from the yolks will make it difficult to whip the whites and can stop meringue from forming properly.
- One last thing – this isn’t a tip really – but a lot of recipes call for the eggs to be at room temperature. I’ve never done this, ever. I live in Australia where if I left eggs out in summer to get to room temperature… well I’d probably end up with rotten eggs fairly quickly! I always use refrigerated eggs. Always. Maybe it makes a difference to how quickly the egg whites will form stiff peaks if they’re room temperature, but don’t worry if they’re not, your meringue will still work. So now that you have these tips you’ll be making awesome pavlovas! I can’t wait to hear how you went..