(Untitled)

[mouthwithsoap]

Greetings all

Comments

[anita_margarita]

I have two guesses about the Pavlova: one, the oven is not fully preheated, or two, it doesn't fully cook all the way through and is still a little gummy.

But as long as they taste good, that's the important thing.

[mouthwithsoap]

About point 2 - That might be it!

I always have to turn the oven off after 45 mins (when its supposed to bake for one hour to one and a quarter hours) else the top will burn/crumble really badly.

This definitely needs to be experimented on again, thanks for the help!

[morganmac]

Have you measured the temperature in your oven?

If your oven isn't calibrated right it can reek all kinds of havoc.

[ser_kai]

Make sure the sugar is completely dissolved(by rubbing a bit of the mix between your fingers-- you shouldn't feel any sugar grains).

Also, do you add cream of tartar/tartaric acid to it? it helps stabilise the whites.

[mouthwithsoap]

No, I use Nigella's Chocolate Raspberry Pavlova recipe and it doesn't call for cream of tartar. How much of it should I add then?

[ser_kai]

About 1/4 of a teaspoon.