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

[Razzberry]

So as the title suggests - my pavlova tasted like eggs!!! it smelt fowl too. The only thing I can think of is that maybe it cooked too long? any other ideas or tips?

[Astrid]

How fresh were the eggs? Could they have been rotten? Sometimes it is not obvious on cracking and only shows up with cooking.

[helle]

I've done this before. My first one actually. It was because I hadn't worked the whites enough, they needed slot of extra whipping!

[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

[helle]

I whip mine stiff enough so that when I take the beater out there is a "ribbon" of meringue joining the whisk to the mixture. If that makes sense. Also the texture of it should feel smooth when you rub it between your fingers.

[Danielle_NZ]

I whip until they peak... meaning to me that when I turn the whisk / beater over the peak from where the egg whites left the bowl is still pointing up

[nothing2lose]

This might be a dumb question, but did anyone else think the pav was eggy???

Just wondering if it might be a case of pregnancy taste buds!!??

[Razzberry]

hehe, nah my hubby tasted it too and commented on it. I now can see that I didnt whip the eggs for long enough!!!

[NaeNae]

The correct ratio is 1/4 castor sugar per egg and be sure to add the sugar slowly as you're whipping it to ensure it dissolves properly also I have found that adding all the other wet ingredients at the beginning helps.

The eggs are whipped enough when you can turn the bowl upside down

Hope this helps

Nae x