[Sun]

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.

Since they are made from egg whites, do you think I over-beat them?????

<----- failed Kiwi

Many factors play a role in the outcome of your beaten egg whites. Altitude and freshness of the eggs is one factor. Another factor is the material that your mixing bowl and whisk is made of. I use stainless steel only but many French Chefs insist on using a copper bowl only for whisking as the chemical reaction between the copper and the egg whites enhances the "lift". Once you have the whites beaten and they are stiff, then stop. Make sure to use them right away and not try to hold them. You do not want the air to escape.

Cream of Tartar can be added to strengthen the whites and increase volume.

There is no such thing as failure when we are learning. There is always something to learn. I've been at this for many years and I am still learning something every day.