why does my merangue fall
11-16-2014, 08:29 PM
#4
Junior Member
Join Date: Jul 2013
Location: Blue Mountains, Australia.
Posts: 152
It depends on what you're making. I only make pavlovas which I cook for 1 1/4 to 1 1/2 hours at 100C after preheating the oven to around 180 - 200C (turn down to 100C before putting in the pavlova). I turn off the oven and let the pav cool down in there for at least 3 hours but usually longer if I can. You've got to make sure you don't get any egg yolk in the mix too.
11-16-2014, 09:02 PM
#6
Junior Member
Join Date: Jul 2013
Location: Blue Mountains, Australia.
Posts: 152
Hi Lynnie,
I forgot: you're a bunch of foreigners on this board! Lol ...
One of the most scrumptious desserts you can eat. There's ongoing argument down here about whether is was first made in Australia or New Zealand. The inside is fluffy and moist while the shell is crunchy. It's topped with fresh fruit especially kiwi fruit and passionfruit. It's affectionately known as a pav.
[ATTACH=CONFIG]499159[/ATTACH]
http://www.taste.com.au/recipes/14031/pavlova
I forgot: you're a bunch of foreigners on this board! Lol ...
One of the most scrumptious desserts you can eat. There's ongoing argument down here about whether is was first made in Australia or New Zealand. The inside is fluffy and moist while the shell is crunchy. It's topped with fresh fruit especially kiwi fruit and passionfruit. It's affectionately known as a pav.
[ATTACH=CONFIG]499159[/ATTACH]
http://www.taste.com.au/recipes/14031/pavlova
11-16-2014, 09:55 PM
#9
Power Poster
Join Date: Jun 2009
Location: Perth, Western Australia
Posts: 10,357
I'm only growing passionfruit so I have an excuse to make a 'pav'...I do the same as Dalronix....I agree not a skerrick of yolk, and make sure you measure the sugar exactly (when we did this at home ec. in high school, we had to hold the bowl over our heads to make sure we had 'stiff peaks'). Your mix should look nice and glossy.
11-17-2014, 05:50 AM
#10
Senior Member
Join Date: Feb 2011
Location: Central Alabama
Posts: 884
I really don't think you are wanting to dry out your meringue for a pie. Are you sure you beat it into
stiff peaks before applying it to your pie? The meringue has to be really stiff, hold it's shape. After
applying it to the pie, brown in a 350 degrees oven until desired brown color.
stiff peaks before applying it to your pie? The meringue has to be really stiff, hold it's shape. After
applying it to the pie, brown in a 350 degrees oven until desired brown color.
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