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Pavlova help

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#1 50ftqueenie

Posted 24 December 2012 - 12:22 PM

Ok, my pav shell is looking great and almost dry but there is a bit of oozy liquid around the edge. Will this dry up, or is it a failure?  

Help me EB.

(It's been in a low oven for about 90 mins and is a six egg white recipe)

#2 Etcetera

Posted 24 December 2012 - 12:23 PM

I *think* it means the sugar wasn't dissolved properly?
It's happened to me before and it still tastes great so don't worry.

#3 Jenferal

Posted 24 December 2012 - 12:30 PM

I cooked mine the other day at 150 for 1.4 hours. The recipe I used said if it oozes it's overcooked, but I prefer mine chewy and crisp anyway so smother in cream and berries and enjoy!

#4 laridae

Posted 24 December 2012 - 12:42 PM

Probably just the sugar not mixed in properly - don't worry about it, it will still taste fine.

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