Pavlova Bases
The secret to a successful pavlova is patience during the mixing process. You are looking for a marshmallow-like texture inside a shell that holds its shape without weeping or cracking prematurely.
Watch the sugar
Ensure your bowl is completely free of fat or grease, as any residue will prevent the whites from mounting. Use caster sugar rather than granulated to ensure it dissolves into the protein structure before baking.
- Stand mixer with whisk attachment
- Large clean glass or metal bowl
- Baking sheet
- Parchment paper
- Offset spatula
What goes in.
- 4 largeegg whites, room temperature
- 1 cupsuperfine caster sugar
- 1 tspwhite vinegar
- 1 tspcornstarch
- 1/2 tspvanilla extract
Dissolving the sugar
After whisking, rub a small amount of the meringue between your thumb and finger. If you feel any grit, keep whisking; the mixture must be completely smooth before you add the stabilizer.
The method.
Prep the oven
Preheat your oven to 300°F (150°C), then turn it down to 250°F (120°C) the moment you slide the tray inside.
Whisk to peaks
Whisk egg whites on medium speed until soft peaks form. Increase speed slightly and begin adding sugar one tablespoon at a time.
Achieve stability
Continue until the mixture is thick, glossy, and holds stiff, upright peaks that do not droop when the whisk is lifted.
Fold and shape
Gently fold in the vinegar, cornstarch, and vanilla. Spoon onto parchment in a 7-inch circle, using an offset spatula to create shallow ridges along the sides.
Bake and cool
Bake for 75 minutes. Turn the oven off and leave the pavlova inside with the door slightly ajar until completely cool.
Other turns to take.
Individual nests
Divide the mixture into 8 smaller mounds on the baking sheet to create portioned bases; bake for 45 minutes.
Cocoa base
Sift 2 tablespoons of Dutch-processed cocoa powder into the mixture during the final folding step.
When it doesn't go to plan.
Do not open the oven door during the baking process, as the sudden change in temperature will cause the center to collapse.
If your environment is humid, the pavlova may soften faster; keep it in the dry, cooling oven as long as possible.
Clean the bowl with a cut lemon half before starting to remove any invisible traces of fat.
The ones that keep coming up.
Why did my pavlova crack?
Cracking often happens when the cooling process is too rapid or the oven temperature was too high at the start.
Can I store the base?
The base is best used the day it is made. Storing it in an airtight container will soften the crisp exterior.
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