Pavlova Going Flat | Ask Nigella.com (2024)

FAQs

Pavlova Going Flat | Ask Nigella.com? ›

If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.

Vinegar added to the meringue will lower the pH of the egg whites. This acidic environment will also help to stabilize the egg white foam, preventing the meringue from collapsing too much.

Our answer

If the meringue is a lot flatter after baking then it is possible that the egg whites were whisked too much. The extra air expands in the oven and can overstretch the cells of whisked egg white, causing them to break and the meringue to collapse.

A mild acid will help give your meringue more volume and structure, which means they will inflate more fully and hold the air longer. You don't need much: about 1/4 teaspoon of cream of tartar for every two to three egg whites should do the trick. You can also use lemon juice.

You're not whisking long enough. It has to be really stiff and thick. You have to whisk for a very very long time. The egg whites should be shiny and glossy and stay in stiff peaks… so if you make a peak it stays up, it doesn't flop over.

The outside of a pavlova meringue may not be quite as brilliantly white as a crisp meringue because of the higher oven temperature but it should not be buff coloured or dark brown. If the meringue is taking on too much colour then the oven temperature is too high.

Another tip from Manning: make sure the egg whites have been whisked to soft peaks before you start adding sugar. “If you add the sugar too soon, before the protein molecules in the egg whites have had time to unfold properly, you won't get the well-aerated foam structure you need for a thick and stable meringue.”

If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell. Adding cornflour has the same result, but ruins the pav by making it floury.

How Do I Know My Pavlova Is Done? A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.

What happens if you add sugar too early to meringue? ›

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

Enough yolk will also prevent the egg white proteins from binding together in the way you need. Yolks are a fat, which kills a good meringue. Heat your sugar to the right temperature. Undercooked sugar will make an Italian meringue weep.

If you overbeat the mixture after adding the sugar, your meringue may crack and collapse during baking. To avoid this, only beat the mixture until the sugar dissolves – test this by rubbing a little of the mixture between your fingertips.

If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white.

White Wings Pavlova Magic Dessert Mix gives you that perfect Pavlova texture that's crusty on the outside but soft and light inside. It's very easy to make as well and won't take up too much of your time, great for serving in gatherings.

The pavlova should be white or slightly beige in colour, crisp to the touch and soft on the inside. If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour.

If the uncooked meringue looked fairly stiff then it is possible that the whites were whisked a little too much or too quickly before the sugar was added. This causes uneven air bubbles and the larger ones will expand and then collapse as the meringue bakes.