Having A Bad Time With Pavlovas

[jennyjoan]

I am making Pavlovas for many years and usually always quite successful but one or two not successful.

I made one earlier around 11 and knew it wasn't going to be right as usually when I whip the eggs and sugar etc - they whip like whipped cream - nice and high but this was too creamy

I was right - had to throw it out - decided to give it another go and it is in the oven but know it's not going to be good as it is too creamy too.

Any experts out there tell me what have I done wrong. Made sure utensils were all spotless.

Thanks for any answers.

[pastafreak]

Could warm weather make a difference?

[Barmaid]

It's too hot and humid to make pavs at present. I never make a meringue (unless it's an italian meringue) when it is this warm.

I have been asked by several village ladies to run a "Meringue Masterclass", I have managed to dodge this by saying it is currently "too hot".

[Buenchico]

You were getting them right 8 years ago, Jennyjoan!
https://www.theanswerbank.co.uk/Food-and-Drink/Question1378990.html

. . . and 3 years ago too ;-)
https://www.theanswerbank.co.uk/Food-and-Drink/Question1680736.html

2 years ago, after some discussion, we settled on a temperature of 130C in your fan oven, which worked well:
https://www.theanswerbank.co.uk/Food-and-Drink/Question1727877.html

You'd forgotten that by last year though, and you then used too high a temperature:
https://www.theanswerbank.co.uk/Food-and-Drink/Question1754314.html

Does anything there help you to work out where you've gone wrong this time?

[Buenchico]

According to Nigella, it's not heat but humidity that can lead to problems:
"In humid weather a meringue can turn soft and sticky fairly quickly and in very humid conditions you may even find it difficult to bake a meringue properly"

https://www.nigella.com/ask/hot-weather-pavlova

[jno]

as my old mum used to say, "It's not the heat, it's the stupidity".

[Barmaid]

The humidity is a problem because the sugar soaks up the moisture in the air. It really is very sticky here today. A couple of short cloud bursts have just made it really horrid here.

How old are your eggs? I try and use eggs that are between a week and two weeks old (I know when they were laid because my neighbour gives them to me dated).

If your eggs are too fresh and your kitchen too humid, I'd give up.

I reckon I have a couple in the freezer I can post tho! That or lemon and almond meringue roulade. I always keep at least one spare in the freezer that I can whip out in an emergency since they defrost v quickly.

If you do have a disaster, don't chuck it out. Just chop up the meringue and freeze it and then use it in Eton Mess. Cream and fruit disguise all manner of cock-ups.

[jennyjoan]

well the kitchen is very cool you know doors at kitchen and windows open in living room so house is fairly cool.

Chris - we did mention temperatures but I am actually talking about it didn't whip nice and high. Usually high that when I put it into the oven the meringue nearly hits the ceiling of the oven - nah too creamy. What a waste.

[jennyjoan]

well do know about the Eton business but wanted to make a nice Pavlova for my neighbour's sister who is going home to America on Thursday. She is coeliac so that's why I made it.

And you can't even get anything nice in the supermarkets (coeliac)

[jennyjoan]

well good news - took the latest one out - it has been in an hour - not bad - when it cools and when I turn it over - put the cream, fresh fruit, flakes and crunchies - it will look high - I'm happy with that.

can't believe it - but I will remember about the humidity in the future but the house has been really cool.

when it is ready I'd love a bit LOL - can see the marshmallow bit - so that makes it Pavlova.

[jennyjoan]

Barmaid - are you saying that you can make a nice Pavlova with nothing on it I guess (ie no fresh cream or fruit) - just do that on the day you use it and freeze it, if so I might do that in the future

[Barmaid]

I just checked the weather in NI. Humidity is 77%. I reckon that is your problem.

[Barmaid]

Yes JJ. I do it all the time. If I am making one, it is just as quick to make two. Once cool, wrap in tin foil and freeze.

Here's a hint to make the best cream filling. Take 100g of white choc, stir a spoonful of cream in and then gently melt in a heatproof bowl over a saucepan of gently simmering water. Once it is melted, let it cool slightly and then whip into your fresh cream.

[jennyjoan]

cream sounds beautiful but probably next time I will be making them I will forget - I'm lucky to get Anna ok. LOL

[seekeerz]

Jj - do you add either cream of tartar or a pinch of salt to your egg whites when you start beating them ?