Why Do My Pavlovas Turn Brown When Baked? | Ask Nigella.com (2024)

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Why Do My Pavlovas Turn Brown When Baked? | Ask Nigella.com? ›

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An oven that's too hot will turn your meringue brown and give it a “caramelised” flavour. Recipes calling for pavlova to be left in the oven overnight may actually overcook it.

If your meringue cookies turn brown or crack, it could be that the heat was a little too high or you baked them for a little too long. Every oven is a little different, so you can adjust the temperature or bake time suggested in the recipe card if needed.

To get that perfect pavlova texture you bake the meringue mixture initially at a relatively higher temperature to help set the outside of the pavlova and give a nice crisp crust. The temperature is then turned down low and baked slowly. This prevents the pavlova turning crunchy and also keeps it bright and white.

Higher temperatures can cause meringues to crack and brown. A longer bake at a low temperature leaves you with a smooth, shiny, crisp meringue that blissfully melts in your mouth.

Make sure that you are turning down the oven temperature immediately after putting the meringue in the oven. If you have a top element in your oven it may be worth seeing if this can be turned off or put the meringue on a lower shelf, as direct radiant heat from a top element could be causing the darker colour.

Shop bought ones are white but every home-made one I've ever had has been light brown. It will be delicious.

First, make sure you don't add stuff which will color the egg white/sugar mixture. Various flavorings can tint the meringue, and if you put something colored into the oven, you'll get something colored out. Second, bake it at the lowest temperature you can.

It will still taste great, but will be more dense. If sugary droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the pavlova is a sign of undercooking. When things look good, turn the oven off but leave the pavlova in there to cool slowly.

Overbeating egg white breaks down the structure and the meringue is likely to collapse during baking. Beat until firm peaks form, then start adding sugar. If the egg white starts to separate or looks curdled, it's overbeaten and you'll need to start again with fresh egg whites.

What are the three rules for making a successful meringue? ›

Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.

Once baked, you have to let it completely cool down in the oven, to prevent the pavlova from collapsing. Usually this takes about 3 – 4 hours.

If you over-bake it, the meringue will collapse on itself. It will still taste great, but will be more dense. If sugary droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the pavlova is a sign of undercooking.

If you must check the shell when the baking time is up, very quickly open the door and tap on the shell, then gently close the door straight away. The Pavlova must be left to cool completely in the oven, undisturbed.

The secret to a good, crisp pavlova is in the drying of the meringue after cooking. If there is a lot of moisture in the air, whether from humidity or even other cooking you are doing in the kitchen, you will have problems. That's why the “Pavlova Nazi” in me insists on no boiling saucepans during pav time.

If there is a little bit of yolk in the mix the egg white & sugar foam won't be as stable as it could be. It also won't have reached the volume that it would normally get to. When it is in the oven the pav will increase in volume & will crack the outside.