Hi. I'm Terri, a food blogger and a self-appointed food writer but I am NOT able to make a pavlova. That's right,I can make a 4-tier wedding cake and pizzas so good that you think only a pizzaiola can but I can't make a silly pavlova.
Years ago, I tried making pavs and both times they collapsed dramatically towards the end of the baking time. One hour after baking, right on the dot, the pavs sank in the oven right before my eyes. Twice. Those attempts traumatized me enough to not try making macarons, another meringue dessert. A couple of months ago, at the request of my niece, I made my third pav. Like the first two, the third pav was also dramatic to the end. Instead of collapsing, it wept a ring of sugar syrup around itself. It was also 1/2 the original height. I told myself that I'll never make a pav again. I don't like meringue in the first place and how good can a pav taste anyway. It's just egg whites, sugar and air.
Then a few days ago I had lunch at a friend's house and L brought out a kiwi pav. I was unconvinced at first look because it was rather flat and the color was tan, not white. I shoved a spoonful of the pav into my mouth. Light crusty bite. Soft center. I liked it. No, I loved it. I begged L for the recipe but unfortunately she couldn't recall which recipe she used out of the hundreds that are on the Net. I understand because it happens to me too. I copy recipes and forget to note the source and loose them. At our age, my friends and I are at the point where we often stop mid-sentence "Now what was I saying??" Sometimes I suspect that my friends are testing me. Usually somebody else answers before I do.
With the humidity myth dispelled (it has been extra humid the last 2 weeks) by L, I knew I had to make a pav again. I typed "Why does my pavlova weep?" on my computer and spent an afternoon reading all the comments, including those on forums. Fully informed, I set to work with my newly-repaired mixer (yes, thanks to Yi's friend Kimm! ei who b rought the parts back last week) and the meringue was beautiful.
Satiny. Glossy. Stiff. Higher, puffier and moredramaticthan Rosmah's bouffant.
Half an hour into the baking (170 C preheat, down to 130 C during baking), the same thing happened again. Tell me about the sinking feeling! I baked the pavs on wire racks because I wanted the hot air to circulate. Big mistake because the melted sugar made a mess.
I wanted to make a layered pav, two layers of meringue and two layers of fruit and cream. Could I still use this sticky mess?
NO. The pavs were heavy and sticky and yukky.
Why do meringues weep? Based on what I read, meringue weeps because:
1. It is overbaked. But I baked my pavs for 1 hour and 20 minutes at 130 C, then switched off the heat and let them cool in the oven. The recommended time is 1 hour to 1 1/2 hours in all the recipes.
2. It is underbaked. I suspect this is the answer because my pav was heavy and sticky inside. But I stuck to the instructions!
3. The sugar must ! be fine, added to the whites by the spoonful and fully dissolved. I did use castor sugar, added the sugar one spoonful at a time and tested the meringue with my fingers.
4. Too much sugar. I did reduce sugar the first 3 times but this time I didn't.
5. Too little sugar. No way. I used 1/4 cup per egg white, as recommended by every successful pavlova maker.
6. Eggs are too fresh; best results are with eggs 1 week old. Huh? As long as the egg whites are beaten to the stiff peaks stage they should be good?
I am going crazy. I know I am because I'm going to make my 5th attempt. And I'll keep attempting until I get a perfect pavlova. It has to be high, crusty not hard outside, light creamy color not tan and the middle has to be tender not soft and sticky or hard and dry. Wish me luck. If I don't get it right tomorrow, this blog'll never move on.
Years ago, I tried making pavs and both times they collapsed dramatically towards the end of the baking time. One hour after baking, right on the dot, the pavs sank in the oven right before my eyes. Twice. Those attempts traumatized me enough to not try making macarons, another meringue dessert. A couple of months ago, at the request of my niece, I made my third pav. Like the first two, the third pav was also dramatic to the end. Instead of collapsing, it wept a ring of sugar syrup around itself. It was also 1/2 the original height. I told myself that I'll never make a pav again. I don't like meringue in the first place and how good can a pav taste anyway. It's just egg whites, sugar and air.
Then a few days ago I had lunch at a friend's house and L brought out a kiwi pav. I was unconvinced at first look because it was rather flat and the color was tan, not white. I shoved a spoonful of the pav into my mouth. Light crusty bite. Soft center. I liked it. No, I loved it. I begged L for the recipe but unfortunately she couldn't recall which recipe she used out of the hundreds that are on the Net. I understand because it happens to me too. I copy recipes and forget to note the source and loose them. At our age, my friends and I are at the point where we often stop mid-sentence "Now what was I saying??" Sometimes I suspect that my friends are testing me. Usually somebody else answers before I do.
With the humidity myth dispelled (it has been extra humid the last 2 weeks) by L, I knew I had to make a pav again. I typed "Why does my pavlova weep?" on my computer and spent an afternoon reading all the comments, including those on forums. Fully informed, I set to work with my newly-repaired mixer (yes, thanks to Yi's friend Kimm! ei who b rought the parts back last week) and the meringue was beautiful.
Satiny. Glossy. Stiff. Higher, puffier and moredramaticthan Rosmah's bouffant.
Half an hour into the baking (170 C preheat, down to 130 C during baking), the same thing happened again. Tell me about the sinking feeling! I baked the pavs on wire racks because I wanted the hot air to circulate. Big mistake because the melted sugar made a mess.
I wanted to make a layered pav, two layers of meringue and two layers of fruit and cream. Could I still use this sticky mess?
NO. The pavs were heavy and sticky and yukky.
Why do meringues weep? Based on what I read, meringue weeps because:
1. It is overbaked. But I baked my pavs for 1 hour and 20 minutes at 130 C, then switched off the heat and let them cool in the oven. The recommended time is 1 hour to 1 1/2 hours in all the recipes.
2. It is underbaked. I suspect this is the answer because my pav was heavy and sticky inside. But I stuck to the instructions!
3. The sugar must ! be fine, added to the whites by the spoonful and fully dissolved. I did use castor sugar, added the sugar one spoonful at a time and tested the meringue with my fingers.
4. Too much sugar. I did reduce sugar the first 3 times but this time I didn't.
5. Too little sugar. No way. I used 1/4 cup per egg white, as recommended by every successful pavlova maker.
6. Eggs are too fresh; best results are with eggs 1 week old. Huh? As long as the egg whites are beaten to the stiff peaks stage they should be good?
I am going crazy. I know I am because I'm going to make my 5th attempt. And I'll keep attempting until I get a perfect pavlova. It has to be high, crusty not hard outside, light creamy color not tan and the middle has to be tender not soft and sticky or hard and dry. Wish me luck. If I don't get it right tomorrow, this blog'll never move on.
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