My pavlova tasted like cooked eggs - gross what did I do wrong?

[krysalyss]

Did you separate the yolks out well enough?

[Trillian]

Or not enough sugar perhaps? Pavs are terribly sweet normally.

[Razzberry]

Thanks girls,

I only bought the eggs yesterday with a usebuy of 25/8 so I think they were fresh? there was no yoke in there.

Next time I think I will add heaps more sugar and whip the egg whites more - what should the egg whites look like?

[Lily Dust]

I generally make sure they form pretty stiff glossy peaks

[~me~]

I follow a recipe by Maggie Beer from her Cook and the Chef show to the letter and it works a treat. The whites should be thick and glossy once whipped. You need to use a metal bowl with no trace of oil in at all.
Desserts require exact exact ingredients and cannot be messed with at all, that's been my experience in the past.
If at first you don't succeed, try again