TIPS FOR SUCCESS!

Improve your chances of creating a Pavlova

masterpiece!

DE-GREASE EQUIPMENT

For egg whites to reach their optimal volume,

make sure there is NO grease in your mixing

bowl or on your beaters. 

Use “Dawn” liquid detergent on all

equipment if you are unsure

Source: http://mossymossy.com/wp-content/uploads/2011/03/DSC_2322.jpg

KEEP OUT THE FAT!

For the same reason, make sure there is

NO egg yolk in your egg whites.

Use an egg strainer if you are

unsure

Source: http://ecx.images-amazon.com/images/I/51mm8h17TbL.jpg

LET THE EGGS WARM UP

Room temperature egg whites have a

higher, fluffier volume.

When cold, separate the egg whites / yolks

Allow the egg whites to warm up

to room temperature

Source: http://www.amymalone.com/images/new_images/Meringue_on_Beater.jpg

GIVE SUGAR TIME TO DISSOLVE!

Gradually add the sugar to the egg whites. If your

mixture is still grainy KEEP WHISKING!

Sugar that is not dissolved will cause "weeping" or

moisture to form on

your Pavlova base.

Source: http://0.tqn.com/d/lowfatcooking/1/0/q/6/Pavlova4.5.jpg

GIVE PAVLOVA TIME!

Your Pavlova mixture is ready when it has tripled

in volume and can stand up after the

beaters have been removed.

Source: http://cdn.norecipes.com/wp-content/blogs.dir/1/files/2012/06/perfect-pavlova-3-540x360.jpg

COOL COMPLETELY!

Allow the Pavlova to completely cool (up to 6

hours) in the oven with the door closed. If

a Pavlova cools too quickly it may crack and

collapse.