Why is my mini pavlova chewy?
If you are baking your meringues at the wrong temperature or for the wrong amount of time, they will become chewy. One of the biggest mistakes bakers make when making meringues is to underbake them, which does not give them enough time to dry out.
Why did my pavlova not go crispy?
A pavlova is slightly different in that the baking time is shorter and the oven temperature is slightly higher so centre of the meringue remains soft but the outside shell should still be crisp.
How long will mini Pavlovas keep?
two days
It’s best to cook your pavlova as close to when you want to eat it as possible. If kept very carefully, they can last up to two days.
What temperature should pavlova be cooked at?
Method. Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
Does pavlova rise in the oven?
It will be smooth, thick, and glossy and have a shaving cream-like consistency which will give you a crisp meringue that won’t crack when baked. Meanwhile, a meringue whisked on high speed will end up with large, uneven air bubbles and a frothy, foam-like consistency which is guaranteed to rise and crack when baked.
Can I use lemon juice instead of vinegar in pavlova?
We would avoid using malt vinegar or balsamic vinegar as they have a very strong flavour and could affect the flavour of the meringue. Lemon juice is an ideal alternative, or you could use cream of tartar. Both of these should be used in the same quantity as the vinegar.
How do you tell if a pavlova is cooked?
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.