Quote:
Originally Posted by lusciouskiwi
You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT.  And I haven't tried since.  To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down. .gif "Say What?")
Since they are made from egg whites, do you think I over-beat them?????
<----- failed Kiwi |
I don't think I've ever succeeded with them either (only tried a couple of times though). I was interested in what makes a pavlova fail, so I did a little googling and found an excellent bunch of tips in this forum post:
http://www.taste.com.au/forums/viewt...pavolva#p76451
I have also heard that cream of tartar can help when beating egg whites, but I forget why.
One of these days I'm going to try again!