Pavlova

Robin_CHCH_285293

Hi guys,

Pavlova is a desert here in New Zealand that we claim as our own (wrongly?) https://en.wikipedia.org/wiki/Pavlova_(food).

I struggle to get the perfect Pavlova and have tried a whole bunch of recipes without getting the balance write.

They either collapse in the middle, leak undissolved sugar, crack on the outside or various other fails.

Cowells Pavlova make a Pavlova commercially, and it’s like the comedic owl crossed with a rooster (a c#*k that stays up all night) in that it doesn’t collapse, and is tall and light. The outside is however soft and not crispy like a meringue should be.

Has anyone tackled getting the combination of getting a crunchy exterior that doesn't crack, has a light foamy interior, that stays up and doesn't leak sugar (undissolved?) after a few hours?  Would love to see recipes if someone has mastered the Pavlova.

fisher23

Pavlova

• 4 egg whites, very fresh eggs (free range are best)
• pinch of salt
• 1 cup sugar 
• 1 tsp vanilla
• 1 tsp. cornstarch
• 1 tsp vinegar

 

Prepare sheet pan with parchment paper or foil, mark a 7” circle and grease lightly with cooking spray.

Whisk egg whites and salt to stiff peaks.  Make French meringue by slowly adding 1/3 of the sugar at a time, whisking well after each addition.  Fold in vanilla, corn starch and vinegar.  Pile mixture onto prepared pan, shaping out to within ½ “ of the circle and 2 ½ “ in height.  Bake on bottom rack of oven at 250° F for 45-60 minutes or until firm and crisp.  Turn off oven, DO NOT REMOVE, leave it in the oven until it has cooled. Pavlova will crack slightly around the edges as it cools, top will hollow slightly leaving a soft marshmallow center.

I would think about adding some powdered egg whites to make a more stable meringue, especially if you don't know how fresh the eggs are.