I'm having pav issues >:-/

**helle** · February 3rd, 2012, 04:50 PM

So. I need some help! I can cook a pav!
I can make a perfect meringue. White. Glossy. Stiff. Smooth... But then when I good the stupid thing it somehow forms a air bubble between the inside crust and the marshmallow centre and collapses

Today's effort: I cooked for an hour and a half... Not only is it hollow in the middle but it also didn't form a crust along the bottom. So it's stuck to the baking paper. MKR NZ style!

What am I doing wrong?

**Floweryfields** · February 3rd, 2012, 05:01 PM

Could it be the sugar to egg ratio? Or else maybe the oven temp?

**helle** · February 3rd, 2012, 05:06 PM

I had one cup of sugar to 4 eggs?

I think the temp is the issue too. But I just can't seem to find a right way! It's actually making me crazy!!

**sahbear** · February 3rd, 2012, 05:07 PM

yep - was going to say oven temp as well.

**helle** · February 3rd, 2012, 05:15 PM

What's a good temp/time to cook them for?

**Phteven** · February 3rd, 2012, 05:22 PM

Try
Pre-heat the oven to 200`c
Put it in the oven, and reduce the temp of the oven straight away to 150`c
Cook for about an hour
Turn the oven off but let the Pavolova stay in the oven to cool
When it’s totally cold, remove from oven and turn onto a plate, and peel off the baking paper.

This is for a recipe with 4 egg whites. For a smaller recipe reduce the cooking time.

Try a tiny bit of spray on your paper.

**~me~** · February 3rd, 2012, 05:30 PM

Preheat oven to 150deg. Cook for 50mins and allow to cool completely in the oven before removing. This is from Maggie Beer Cook n Chef show. I have made this a few times and it's great.
If you google Maggie Beer Pavlova you will get this recipe. This recipe is 4 egg whites to 1 1/2 cup of caster sugar.

ETA:
Ingredients
4 egg whites
1 ½ cups caster sugar
1 teaspoon corn flour
1 teaspoon white vinegar
1 teaspoon vanilla

**Cranky Kitten** · February 3rd, 2012, 05:34 PM

Mmmm, I usually drop the temp a bit further than that even - down around 110-120 and cook for an hour and a half or until dry to the touch, then cool in the oven with the door slightly ajar.

**Pholi** · February 3rd, 2012, 06:08 PM

I understood from a 90-something year old friend of my grandmother, that the collapsing is due to over-beating the eggwhites before the sugar starts to go in. They should be just barely stiff, soft peaks, rather than hard peaks.
Then add the sugar slowly, spoonful at a time, so that each spoonful is dissolved before the next goes in (this extra beating brings it up to 'hard peak' stage.) Making sure all of the sugar dissolves properly stops that stickly, toffee-ish bubble stuff on the sides and bottom.

So as far as she believes (and she is know to our family as an expert sweets, biscuit and dessert cook) it's to do with the techniques, not the recipe, which is why different people get different results with the same recipe.

HTH

**helle** · February 3rd, 2012, 06:02 PM

Trying onyx way first. If that doesn't work you're in trouble miss

CK, I usually cook on 120 too but it still does the same thing. I just don't know where I'm stuffing up?

**helle** · February 3rd, 2012, 06:14 PM

I understood from a 90-something year old friend of my grandmother, that the collapsing is due to over-beating the eggwhites before the sugar starts to go in. They should be just barely stiff, soft peaks, rather than hard peaks.
Then add the sugar slowly, spoonful at a time, so that each spoonful is dissolved before the next goes in (this extra beating brings it up to 'hard peak' stage.) Making sure all of the sugar dissolves properly stops that stickly, toffee-ish bubble stuff on the sides and bottom.

So as far as she believes (and she is know to our family as an expert sweets, biscuit and dessert cook) it's to do with the techniques, not the recipe, which is why different people get different results with the same recipe.

HTH

I do that too

**helle** · February 3rd, 2012, 07:45 PM

Argh!! It didnt work again!!

**AnyDream** · February 3rd, 2012, 08:25 PM

One of the old-timer's recipes I've got says to bake it right there on the plate you'll be serving it on. Saves transport/movement collapse issues.

**OceanPrincess** · February 3rd, 2012, 08:29 PM

One of the old-timer's recipes I've got says to bake it right there on the plate you'll be serving it on. Saves transport/movement collapse issues.

My mum does that. She has a "pav plate". Hers are wonderful.

**nothing2lose** · February 3rd, 2012, 09:34 PM

Is it me, or does everyone else want to live in a world where each kitchen is home to a specially designated 'Pav plate'?

It seems a much kinder, loving place to be