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How can I stop my pavlova
from beading or weeping?
Q: After storing my pavlova for a few days it beads.
How can I stop that, what am I doing wrong? Thank you for your
time, Deborah
A: Over-cooking, not humidity
will cause your pavlova to bead and under cooking will cause
your pavlova to weep. However, on humid days sugar may absorb
more moisture and if the pavlova is not baked sufficiently, it
may be more prone to weeping. Also, too much sugar will cause
it to weep.
Allow pavlova to cool in the
oven, either with the door closed or slightly ajar. This step
will help immensely in "setting" it. The pavlova can
collapse more than you want if removed while hot and it hits
the colder air of the room.
Lastly, allow the pavlova to
cool completely before storing in an airtight container. Meringues
kept this way will (or should) last indefinitely.
Enjoy the recipes,
Hope Pryor, Owner and Publisher
of CooksRecipes.com.
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Hope Pryor is the
owner and publisher of CooksRecipes.com and editor of its enewsletter,
The Daily Recipe. She has had several years of schooling in the
home arts and cooking and has over 30+ years of hands-on experience
in her own kitchen mastering her cooking skills which earned
her a reputation as an excellent and knowledgeable cook among
family, friends and associates. |
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