Points to remember

  • Whisk egg whites to stiff peaks.
  • Start whisking egg whites on a slow speed to create small air bubbles that will give you a more stable pavlova.
  • Re-whisk egg whites to stiff peaks after every addition of sugar.
  • Bake low and slow on the bottom shelf of the oven To check the pavlova is cooked, make sure it peels away from the paper easily.
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TIPS
MAKING PAVLOVA

Make sure your meringue equipment is really clean and grease-free.

MAKING PAVLOVA

Crack your egg whites into a separate bowl then mix them into the main batch one by one in case you split the yolk when separating.

MAKING PAVLOVA

Use a compass to create a circular template for the meringue mix on parchment, then flip the sheet to make sure you don't get pencil or pen on the bottom of your meringue.

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