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ISO No Fail Pavlova recipe

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Analisas mom Apr 18, 2008 05:54 AM

I made a pavlova yesterday and I baked it on 250 for 2 hours it came out very sticky I wanted it to be crunchy. It was very humid so I am wondering if that had anything to do with it. Do any of you have a no fail recipe for this dessert?

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    Budino RE: Analisas mom Apr 18, 2008 06:11 AM

    humidity can definitely be the issue.
    I usually bake it the night before for 2 hours and then leave it in the oven (turned off) overnight to further dry it out.

    7 Replies
    1. re: Budino
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      Analisas mom RE: Budino Apr 18, 2008 06:15 AM

      gosh I did that to. What recipe do you use?

      1. re: Analisas mom
        MMRuth RE: Analisas mom Apr 18, 2008 06:18 AM

        My recollections of making meringues in Miami are that the humidity is a huge factor - I just tried to make them on drier days instead.

        1. re: MMRuth
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          Analisas mom RE: MMRuth Apr 18, 2008 08:29 AM

          I have another one in the oven at the moment it is much drier today so we'll see.

          1. re: Analisas mom
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            torty RE: Analisas mom Apr 18, 2008 02:11 PM

            Also if your oven has a lever to lock it for cleaning I have used that to keep the humidity from creeping in overnite.

            1. re: torty
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              lightfej RE: torty May 4, 2008 06:29 AM

              I've seen humidity blamed in several places. And having what apperas to be a disturbingly flat pavlova in the oven as I write (with the rain just ending) it is tempting to agree. But I am having a hard time figuring out the science of it all. Baking temperatures vary from recipe to recipe -- I've seen from 190F to 350F and one recipe that says start the oven warm (say 300) and drop it to 200 as soon as you put the pav in. But even if the kitchen (say 77F) is dripping with water, by the time that air is heated to 200F, the relative humidity IN THE OVEN is only about 4% (not high enough to have much impact on drying). However, albumen (the protein in egg whites that makes them froth up) is sensitive to moisture -- even a few percent RH is enough to bind to the surface. SO, when I finally open the oven, if the outside is sticky, I intend to turn the oven on to about 350 for a few minutes -- not enough to bake the inside, but enough to firm up the outside. And as Torty says, if it comes out crunchy and gets sticky over night then look at how you are storing it.

              1. re: lightfej
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                Analisas mom RE: lightfej May 4, 2008 08:34 AM

                well I ended up making the Pavlova three time the frist one was gooey and wet I threw it in the trash. The next day a nice dry day I made one again not as puffy as I wanted but crunchy and beautiful. So here is what I did ( I was serving a large group) I made a second one and then I stacked them covered them with whip cream and fruit and it was beautiful. My guest are still talking about how wonderful the dessert was. It looked like a big mess before I put the whip cream on , but after I got it all finished I was very happy with the end result and I am the sort of person that freaks out if things are not just perfect.

                1. re: Analisas mom
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                  muzzargh RE: Analisas mom Dec 14, 2008 04:16 PM

                  You need to use eggs that are a couple of weeks old and at room temperature. Fresh eggs = flat pav.

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