84 taste magazineJanuary/February 2017
know how
10
aussie pavlova
top tips for the perfect
1
Before you start, make sure your equipment is clean
anddry.Don’tuseplasticbowlsastheyretain
moisture, which prevents egg white aerating properly.2
Remove eggs from fridge 20 minutes before using to
bringtoroomtemperature.Coldeggswon’tholdas
much air, which is essential for a light, fluffy meringue.3
Don’tallowanyeggyolktospillintotheegg
white–thetiniestbitcaninhibitaeration,which
can prevent your meringue increasing in volume.4
Keepoutanytracesofwaterorfat,suchasoil
or butter – these also prevent egg whites from
producing good volume.5
Beattheeggwhitesuntilfirmpeaksform.Don’t
overbeat the mixture at this stage or your pavlova
may crack and collapse.6
Usefinesugar,suchascaster,insteadofgranulated
whitesugar,whichtakeslongertodissolve and may
cause you to overbeat the meringue.7
Ensurethesugarhasfullydissolved.Rubmixture
betweenyourfingerstotest.Undissolvedsugarcan
cause pavlovas to ‘weep’ (liquid forms on the crust).8
Stopbeatingassoonasallthesugarisdissolved.
Overbeatingcanproducecracksaroundthe edges
of the pavlova and cause it to collapse.9
Adding cornflour and vinegar to the meringue
mixturehelpstocreateasoftmarshmallow centre
and crisp crust on your pavlova.10
Itsbesttomakepavlova(andmeringues)when
the humidity is low, because moisture in the air
can affect the mixture’s texture and stiffness.li ht
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