![]() The largest impact is from the length of time mixing. So, although adding the sugar slowly is best practice, being so extreme about it doesn’t actually make a huge difference. After such careful adding, I was sure I was going to be greeted with an ultra smooth, grit free meringue. To test the theory of ‘add the sugar SLOWLY’, I added a tablespoon of sugar to whisk egg whites every 45 seconds until it was done. But the larger the pavlova, the more challenging it is to mix in a home KitchenAid. For a small pavlova, mixing until smooth is relatively straight forward. And I have checked - it does actually matter if your sugar is all dissolved. Sugar particles are hygroscopic and unattached molecules invite in water from the surrounding environment. When making a meringue, you really want to make sure the sugar is totally dissolved. Next, it has a crisp crust with a fully marshmallow insideĪfter that, it’s a crusty edge with a soft/chewy inside.Īfter that it’s the danger zone aka stick-to-your-teeth type textureįinally, we reach fully baked and crisp all the way through It starts as a completely soft raw meringue but quickly becomes marshmallowy all over with a soft-to-the-touch crust. When you bake your pavlova, it is going through a few stages as the heat slowly penetrates into the centre of the meringue. The other way to achieve a chewy meringue is through the bake time. Basically, the more ‘free water’ there is in the base recipe, the chewier the meringue is. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust. Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. But I know there are people who like it a bit more toothsome (it was 50/50 on my Instagram poll!) so let’s discuss how to adapt it. The mallowy pavlova is the classic pav - a crisp exterior with a fluffy middle. Today’s newsletter is a Q&A format… let’s do it! VIQ: Chewy or softīefore we get started, we gotta talk about this whole t TEAM MALLOWY vs TEAM CHEWY thing. Pavlova sticks to the paper / the base is too soft Not knowing how long is long enough to keep in the oven after baking Should I be using cornflour/vinegar/waterīeading / spots of sugar on meringue surface What is the minimum sugar needed to maintain the structure? My meringue is always gritty no matter how slowly I add the sugar? The topics in italic are available on KP+, click here to read. So, as requested by you guys via insta, the Pav-woe-va topics are as follows. Rather than the recipe itself, today’s KP is more about technique and I’ll be sharing a lot about the wonderful world of meringues based on YOUR questions! As my mum said (after watching me make a LOT of meringue this week), “Is there really any point making this yourself?” and the answer is YES!
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