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Pavlova texture?

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Pavlova Texture?

I tried my hand at making Pavlova yesterday using a recipe from Cooks Illustrated for Individual Pavlovas with Tropical Fruit. I enjoyed the flavors, but I wasn’t quite sure what the texture should be like. I would describe it as airy taffy—light at first, but it finished chewy. While it looked how I expected, it was a bit challenging to eat with a fork. The whipped cream and fresh fruit paired nicely with it, though I swapped out mango for strawberries.

Is this the right texture for Pavlova? If not, do you have any tips on fixing it? I followed the recipe closely, but some instructions, like “gradually add 1 cup sugar,” felt a bit unclear.

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One response to “Pavlova texture?”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you had a great flavor experience with your Pavlova, but the texture does seem off if it ended up chewy rather than the light, crisp exterior and soft, marshmallow-like interior that is typical of a well-made Pavlova. Here are a few potential reasons for the texture you described and some tips to help improve it next time:

    1. Sugar Incorporation: When you see “gradually add 1 cup sugar,” it’s important to add it very slowly—about a tablespoon at a time—while the egg whites are whipping. This allows the sugar to dissolve completely, which is crucial for achieving a smoother texture.

    2. Egg Whites: Make sure your egg whites are at room temperature before whipping. Cold egg whites don’t whip as well and can lead to an inconsistent texture.

    3. Over or Under Whipping: Be careful not to over-whip the egg whites once the sugar is incorporated; they should hold stiff peaks but still be glossy. If there are grainy bits of sugar or if the mixture looks dry, it might be over-whipped.

    4. Baking Time and Temperature: Ensure your oven is set correctly, as an oven that’s too hot can cause the meringue to form a crust too quickly, leaving the inside undercooked and chewy. A low and slow approach is usually best—look for a low temperature, typically around 200°F (93°C), and bake until the Pavlova is dry to the touch and lifts easily from the parchment paper.

    5. Humidity: Meringues can be sensitive to humidity. If it’s particularly humid in your area, it can affect the final texture. Try to bake on a clear, dry day if possible.

    For your next attempt, take these tips into account, and you should achieve that delightful Pavlova texture you’re aiming for! Enjoy experimenting, and I hope your next one turns out perfectly!

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