{Mini} Pavlova Recipe (2024)

FAQs

Why are my mini pavlovas chewy? ›

The shell will stay dry and crisp for 2 to 3 days, but the marshmallow inside will start to deflate. It reduces by about 1/3 on Day 2. Also, on very hot humid days and/or if the pavs are not stored in a cool dry room, they can get sticky and chewy.

Our answer. Mini versions of Nigella's Mini Pavlovas (from Domestic Goddess and on the Nigella website) are likely to have the same keeping quailties as a regular pavlova shell. If the meringues are stored in an airtight container in a cool, dry place then they are lilkely to last 1-2 days.

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.

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.

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.

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.

Store your pavlova in a dry, airtight container.

This added moisture will turn your crispy meringue into a soft and sticky mess. An airtight container will help shield your meringue from moisture in the air.

Are cold or room temperature eggs better for pavlova? Room temperature egg whites will create a more stable and airier meringue. Remove eggs from fridge 30-60 minutes before using. Eggs are easier to separate when cold, so you can separate the eggs first then let them come to room temperature.

Some pavlova recipes call for mixing cornstarch into the sugar before adding it to the egg whites. While this old family recipe is made without cornstarch, some say it helps to absorb any extra moisture, keeping the meringue completely dry, which could be especially helpful in humid environments.

Is baking paper or foil better for cooking pavlova? ›

Make sure your utensils and egg whites are free of any grease. Do not use parchment paper or a greased and floured baking sheet– the meringue will often stick to them. Use aluminum foil.

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.

Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust.

In this the good cop-bad cop pairing, sugar is definitely the bad cop, while egg whites are considered downright health food by many folks. (One egg white has 5 grams of protein, at only 25 calories and no fat.) The sugar is what gives the pavlovas their luscious interior.

Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust.

In some cases, the recipe calls for a more chewy meringue. You did not beat the egg whites long enough to get stiff peaks (or violated one of the many rules of how to even get to stiff peaks (no cream of tartar, even a tiny speck of egg yolk or other protein in the whites, room temp whites)

Chewy meringues are the result of two possible situations, under-baking and humidity. If they are under-baked they might always be a little chewy. For humidity, you can try popping the meringues back into the oven on a parchment paper-lined baking sheet at 200°F for 10 minutes to try crisping them up a bit.

Step 5: Bake

It will still taste great, but will be more dense. If sugary droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the pavlova is a sign of undercooking. When things look good, turn the oven off but leave the pavlova in there to cool slowly.