Brittle Pavlova

Just tried to make mini pavlovas. They look great, good marshmallow in the middle, but they are so brittle. I cooked them for 5 mins at 150 degrees then 30 mins at 100 degrees.

Any ideas why they have turned out brittle?


Chef_buster31, Mar 9, 4:25 pm

dryed too quick

Chef_harrislucinda, Mar 9, 5:34 pm

Do you mean the oven temperature was too high?

Chef_buster31, Mar 9, 8:49 pm

To much sugar.

Chef_fifie, Mar 9, 9:06 pm

yes 150 does seem hot put in 100 deg pav is all about drying the mixture

Chef_harrislucinda, Mar 9, 9:22 pm

Thanks for your replies bobcat. 100 degrees for how long (each mini pav is approx 1 heaped dessert spoon. Should I take them out of the oven after the cooking time?

Chef_buster31, Mar 10, 2:18 pm

Buster31 - what's the difference between a mini pav and a meringue please?

Chef_asue, Mar 10, 5:03 pm

no leave in but turn oven off as they do in a big pav

Chef_harrislucinda, Mar 10, 5:40 pm

Hi asue, I don't think there is a difference, it's just what I am used to calling it :)

Chef_buster31, Mar 10, 10:41 pm

asue, my thoughts are that the difference is. meringues are usually crisp right through, not just on the outside surface whereas IMO mini pavlovas would usually have a crisp outer and a soft/marshmallowy inner. :-))

Chef_245sam, Mar 10, 11:04 pm

Mini pavs it is then :)

Chef_buster31, Jan 5, 6:03 am

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