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 8, 11:34pm
dryed too quick
buster31,
Mar 9, 2:49am
Do you mean the oven temperature was too high?
fifie,
Mar 9, 3:06am
To much sugar.
harrislucinda,
Mar 9, 3:22am
yes 150 does seem hot put in 100 deg pav is all about drying the mixture
buster31,
Mar 9, 8:18pm
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 9, 11:03pm
Buster31 - what's the difference between a mini pav and a meringue please?
harrislucinda,
Mar 9, 11:40pm
no leave in but turn oven off as they do in a big pav
buster31,
Mar 10, 4:41am
Hi asue, I don't think there is a difference, it's just what I am used to calling it :)
245sam,
Mar 10, 5:04am
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, 11:03am
Mini pavs it is then :)
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.