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Pavlova advice please!
5 replies to this topic
Posted 27 January 2013 - 06:43 AM
We cooked our first pavlova yesterday and were feeling pretty chuffed.
We left it in the oven over night and now I can see it has wept liquid into the tray.
A bit of research suggests either the sugar wasn't beaten well enough or it is undercooked.
It was a 6 egg white recipe and we cooked it at 120 degrees in a fan forced oven for an hour and a half, cooled it in the oven and left it in the oven overnight.
If it just under beaten sugar, I'm less concerned but if it is undercooked I'm a bit concerned!
Is there a way to tell and can we still eat it?
Thanks so much!
Posted 27 January 2013 - 07:12 AM
How humid was it where you are?
The reason I ask is because mum would never leave it longer than it absolutely had to be when it was really humid. She even tried avoiding cooking them in wet weather.
Posted 27 January 2013 - 07:22 AM
We're in northern central Victoria and it is as dry as!
Posted 27 January 2013 - 07:41 AM
I cook Pavs all the time and in my opinion they weep when the sugar is not dissolved. It will be fine to eat.
I never time the cooking of them but go more on the look, we like nice and crunchy on the outside and marshmallow on the inside. Enjoy
Posted 27 January 2013 - 01:42 PM
Pop a teaspoon of cream of tartar when mixing the egg whites to stabalise a pav
Make sure you use a clean stainless steel bowl & no oil on the beaters.
Humidity will kill a pav, but not a concern where you are
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