Hi-
I've been trying to perfect the New Zealand/Australia pavlova, which for me has involved learning how to properly beat eggs and what exactly the difference between 'soft peaks' and 'hard peaks' is. I think I've got that down finally...
After four flat pavlovas I switched to a metal bowl for beating the eggs and parchment paper instead of butter underneath the pav.
I thought #5 was perfect! It held its shape for the first time. Until I cut it. Instead of moist and airy throughout, there was a 3mm crunchy crust and a large air pocket, with moist and airy pav collapsed inside. It's close, but not close enough, and since I really don't know what do do differently this time, I ask you.
Here's the recipe I've used the last 3 times: http://www.pavlova.co.nz/recipe.htm
I don't have an electric beater so I use a whisk and a metal bowl (not copper). I start the eggs off slowly to prevent large air cells from forming. When I get hard peaks I just barely whisk in the cornstarch, vinegar, and vanilla extract. I try not to beat too much at that point.
What do you think? Any advice? Thanks a lot!
-Sean
I've been trying to perfect the New Zealand/Australia pavlova, which for me has involved learning how to properly beat eggs and what exactly the difference between 'soft peaks' and 'hard peaks' is. I think I've got that down finally...
After four flat pavlovas I switched to a metal bowl for beating the eggs and parchment paper instead of butter underneath the pav.
I thought #5 was perfect! It held its shape for the first time. Until I cut it. Instead of moist and airy throughout, there was a 3mm crunchy crust and a large air pocket, with moist and airy pav collapsed inside. It's close, but not close enough, and since I really don't know what do do differently this time, I ask you.
Here's the recipe I've used the last 3 times: http://www.pavlova.co.nz/recipe.htm
I don't have an electric beater so I use a whisk and a metal bowl (not copper). I start the eggs off slowly to prevent large air cells from forming. When I get hard peaks I just barely whisk in the cornstarch, vinegar, and vanilla extract. I try not to beat too much at that point.
What do you think? Any advice? Thanks a lot!
-Sean