The Kitchen Warehouse community is full of passionate cooks eager to share their baking and cooking know-how. We asked their advice on how to make pavlova and got such a great response.
In our first community post, Claire from Ballajura, WA shares her pavlova-making secrets passed down from her grandmother. Read on to learn how you can make the best pavlova!
- Don’t make a pavlova on a hot, humid day as the meringue won’t be crisp and can weep.
- Use eggs at room temperature. When separating the eggs, do it beforehand to make sure there is no trace of fat in the whites.
- Never whisk in a plastic bowl as it can retain fats from previous baking exploits.
- Only use caster sugar (not raw or granulated) as it incorporates much better. Only add a spoonful at a time to ensure it dissolves before adding the next spoonful; it takes a long time! Whisk until the sugar is dissolved but do not over-whisk either.
- Cook in a slow oven until meringue is crisp, but not coloured. Turn the oven off and leave the oven door slightly ajar until the meringue is cooled completely.
- Dress your pavlova just prior to serving with lots of fresh cream and fruit.
Follow these tips and you’re sure to make the best pavlova this summer. Try our Classic Pavlova recipe for starters.
We’d like to thank Claire for sharing her knowledge with us and the rest of the Kitchen Warehouse community!