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Pavlova

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Yorkie580 | 09:22 Sat 13th Apr 2013 | Food & Drink
10 Answers
I've been trying to bake a pavlova for 3 days. I've tried various recipie a but, rather than crisp on the outside and chewy on the inside, I get burnt on the base, crispy on the outside and runny in the middle.

I've got a new gas oven.

Help!
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What temperature are you cooking it at?
you are cooking it to hot......the coldest that your oven can go....what I do is one hour, keep the door closed and let it cool down before removing - can sit in there for three or four hours if you don't need the oven.
too hot (gawd)
Preheat your oven to Gas mark 2, as soon as the pavlova goes in, turn it down to gas mark 1, cook for 1 hour, leave it in the oven, turn the oven off and leave it to go completely cold in the oven. I leave mine overnight.
Yorkie - what's your recipe? Do you use cornflour?
Sorry, that's pretty much what DTC said! I'm too slow today lol
Question Author
I've used 5 egg whites, 300g caster sugar, 2 teaspoons of cornflour and a teaspoon of whit wine vinegar. That seems to fairly standard on all the different recipient. I've tried various temperatures. I'm just worried that it's either burnt or uncooked in the middle.

I'm thinking of buying chickens - I've bought more eggs in the last week than I've ever bought before!
I think you might be making too much, too thick - I usually use 3 egg whites, 1 cup (6oz sugar, 1tablespoon of cornflour, 1 teaspoon lemon juice, pinch salt) too fresh can be a problem too - draw a nine inch circle on a piece of parchment or grease proof, and spread the three white mixture to the edge - it'll be about half inch deep - but you could make two and sandwich them together with chopped fruit in cream leaving the nice whole fruit for the topping
I use the same recipe as Iluvspikey except I just use 1 teaspoon of cornflour and a squeeze of lemon juice it makes a big pavlova and it's chewy and mallowey in the middle and dry and crisp on the outside.
Question Author
Finally a success!

Thank you everyone.

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