Brittle Pavlova

buster31, Mar 9, 3:25am
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?

Thanks

harrislucinda, Mar 9, 4:34am
dryed too quick

buster31, Mar 9, 7:49am
Do you mean the oven temperature was too high?

fifie, Mar 9, 8:06am
To much sugar.

harrislucinda, Mar 9, 8:22am
yes 150 does seem hot put in 100 deg pav is all about drying the mixture

buster31, Mar 10, 1:18am
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?

asue, Mar 10, 4:03am
Buster31 - what's the difference between a mini pav and a meringue please?

harrislucinda, Mar 10, 4:40am
no leave in but turn oven off as they do in a big pav

buster31, Mar 10, 9:41am
Hi asue, I don't think there is a difference, it's just what I am used to calling it :)

245sam, Mar 10, 10:04am
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. :-))

buster31, Jan 4, 5:03pm
Mini pavs it is then :)