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Pavlova advice please!

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#1 damster

Posted 27 January 2013 - 06:43 AM

We cooked our first pavlova yesterday and were feeling pretty chuffed.

We left it in the oven over night and now I can see it has wept liquid into the tray.

A bit of research suggests either the sugar wasn't beaten well enough or it is undercooked.

It was a 6 egg white recipe and we cooked it at 120 degrees in a fan forced oven for an hour and a half, cooled it in the oven and left it in the oven overnight.

If it just under beaten sugar, I'm less concerned but if it is undercooked I'm a bit concerned!

Is there a way to tell and can we still eat it?

Thanks so much!

#2 ~sydblue~

Posted 27 January 2013 - 07:12 AM

How humid was it where you are?
The reason I ask is because mum would never leave it longer than it absolutely had to be when it was really humid. She even tried avoiding cooking them in wet weather.

#3 damster

Posted 27 January 2013 - 07:22 AM

We're in northern central Victoria and it is as dry as!

#4 Jeni

Posted 27 January 2013 - 07:41 AM

I cook Pavs all the time and in my opinion they weep when the sugar is not dissolved. It will be fine to eat.
I never time the cooking of them but go more on the look, we like nice and crunchy on the outside and marshmallow on the inside. Enjoy

#5 damster

Posted 27 January 2013 - 01:27 PM


#6 Leafprincess

Posted 27 January 2013 - 01:42 PM

Pop a teaspoon of cream of tartar when mixing the egg whites to stabalise a pav

Make sure you use a clean stainless steel bowl & no oil on the beaters.

Humidity will kill a pav, but not a concern where you are

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