Easy Pavlova (2024)

FAQs

What does vinegar do in pavlova? ›

Acid – you can use 1/2 teaspoon of cream of tartar or 1 teaspoon white, apple cider vinegar, or even lemon juice. The pavlova will NOT taste like vinegar, I promise. The acid helps the egg whites hold onto air and, like the sugar, helps prevent the egg whites from collapsing.

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.

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.

It is also possible to use lemon juice or cream of tartar as alternatives. Both of these should be used in the same quantity as the vinegar, for this particular recipe 1 teaspoon. Cream of tartar is sometimes known as tartaric acid.

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.

Once you start adding the sugar, then you can turn it up to a medium-high speed. Leave the oven door shut while cooking, then cool the pavlova in the oven with the door closed. Don't open the door at all as the sudden temperature changes can cause it to crack, and worse.

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

Salt causes the whites to collapse a little and therefore to whip up better — but just a pinch of fine salt at the beginning. Too much and you can end up with a dead pavlova once baked.

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.

How to tell when a pavlova is done? ›

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.

You can make the meringue 1-2 days ahead of your function, but don't add any fruit or cream until just before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

What causes a pavlova to be chewy? A pavlova is similar to a meringue, except that it also contains cornflour (cornstarch) and vinegar to produce a chewy centre. Allowing the pavlova to cool and dry in the oven for as long as possible also helps to make the pavlova extra crispy on the outside and chewy in the middle.

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

Yes, a new substance has been formed. The vinegar and milk react to form curds (a solid) and whey (a liquid). These curds cannot be returned to vinegar and milk. Once the curds are completely dried, they form a plastic that can be used.