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Pavlova texture?

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Pavlova Texture Inquiry

Yesterday, I tried my hand at making a Pavlova for the first time, following a recipe from Cooks Illustrated for Individual Pavlovas with Tropical Fruit. The flavors were delightful, but I was unsure about the texture of the meringue. I would describe it as airy taffy: it started light but ended up chewy. While it looked the part, it was a bit tricky to eat with a fork. The whipped cream and fresh fruit paired beautifully with it (I swapped out mango for strawberries).

Is this the right texture for a Pavlova? If not, do you have any tips on how to improve it? I aimed to follow the recipe closely, but some instructions, like “gradually add 1 cup sugar,” were a bit vague and raised some concerns for me.

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One response to “Pavlova texture?”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you had a lovely flavor combination! The texture of a properly made Pavlova should be crisp on the outside and marshmallow-like in the middle—light and airy, without the chewiness you described. The fact that it turned out chewy instead of airy suggests a couple of potential issues.

    1. Sugar Incorporation: When the recipe instructs you to “gradually add 1 cup sugar,” it’s important to do so slowly—ideally, over several minutes. Adding the sugar too quickly can prevent it from properly dissolving and incorporating air into the meringue. Make sure you’re blending it in finely, allowing the meringue to become glossy and hold stiff peaks.

    2. Egg Whites: Ensure your egg whites are at room temperature before whipping them, as they whip up better that way. Also, make sure there are no traces of yolk in the whites, as that can affect their ability to whip up properly.

    3. Baking Time and Temperature: The meringue should be baked at a low temperature for a longer time. If the temperature is too high, it can cook the meringue too quickly, leading to a chewy texture. Make sure to cool the Pavlovas in the oven after baking to avoid cracks and to help them maintain that delicate texture.

    4. Humidity: Meringues can be sensitive to humidity. If it’s a humid day, the meringue can absorb moisture from the air, affecting the texture.

    If you try again, keep these tips in mind! Redistributing the sugar carefully, ensuring perfect egg whites, and baking at the right temperature should help you achieve that delightful Pavlova texture. Enjoy!

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