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Brown Pavlova

Posted by Danube 
Brown Pavlova
February 22, 2009 04:44AM
Could anyone tell me why my Pavolovas always come out browned. I cooked the last one for 45 minutes at 140 (not fan) and it started to colour in the first 10 minutes. By 45 minutes its a light toasty brown all over. No doubt it will probably weep on standing also! The egg whites were not too fresh and I used 4 whites with 1 cup of caster sugar. 1tsp vinegar, 1 of vanilla and 3 level tsp cornflour. No water. It has quite good volume and stayed up nice and high but i wanted it too stay pure white. Where am I going wrong - I have never made a nice one.
Re: Brown Pavlova
February 22, 2009 05:42AM
I have a similar problem with mine. Although very succesful and great "specimens" they have a light brown tinge. It almost looks like a light coffee meringue.
I wonder if it is the vinegar.
Can anyone tell me if white vinegar could be used in a pav as successfully as malt vinegar...does it make any difference to the final product?
My aunt always beautiful white pavs when I was a kid using an old family recipe . I had lots of failures with it although she didnt, and hers were alway white. my recipeis never fail but it doesnt stay white, despite being VERY white and glossy when beaten.
I generally dont have a problem with "weeping" sugar tho.



Edited 2 time(s). Last edit at 02/22/2009 11:41AM by Maryloo.
Re: Brown Pavlova
February 22, 2009 05:50AM
I wonder why they go this colour, mine is also a light coffee colour. Mum used to make them all the time when I was young and hers were always pure white - lovely! I am getting sick of trying, but when I make hollandaise I usually have another go, to use up the whites. I wonder about putting it in and turning the oven off right away?
sue
Re: Brown Pavlova
February 22, 2009 05:59AM
try cooking for longer at a lower temp maybe?
Re: Brown Pavlova
February 22, 2009 06:16AM
White vinegar can be used Maryloo, also lemon juice and my recipe book states vinegar and lemon juice and/or combination helps to form the marshmallowy centre and also whitens the pavlova.

I wonder if a lower oven temerature would help too Danube, and/or cook it lower in the oven. If you add vanilla this might affect the colour. A good pinch of cream of tarter and salt helps to strengthen and stablise egg-whites and helps them to hold their aerated volume. Undissolved sugar will melt during cooking and give a weepy pavlova.
Regards,
Dawn.
Re: Brown Pavlova
February 22, 2009 07:45AM
The recipe I use is the same as April's Pavlova in the recipe section of this site.
All the ingredients are put in an electric mixer together and beaten until thick and glossy. This takes about 10 minutes. The mixture is then piled up on baking paper and put into a 200deg oven which is immediately turned off and left until cold. The result is a pav that is crispy white on the outside and marshmallowy in the middle. It is great for busy cooks as I would put it into the mixer and go away, perhaps get changed or whatever for work and as it goes all watery and thin to start with it is less worrying to not stand over it watching. It will eventually thicken. Then I could pop it into the oven, switch off and go out, coming home later to a perfectly cooked product waiting to be filled.
2 egg whites with one small cup sugar, 4 Tbs boiling water, 1 tsp each of vinegar and vanilla makes a good sized pav for the family, a great way of using up a couple of left over whites.
Makes me think it's time I made one as the alpaca farmer brought in a big bag of ripe passion fruit from the vine today. Yum.
Re: Brown Pavlova
February 22, 2009 10:24PM
Thanks Colleen, I will definetely try that recipe. I am becoming famous for my Pavlova failures!
Re: Brown Pavlova
February 23, 2009 02:20AM
I could never make a pav either until I was given this recipe several years ago.

Just another hint - I trace a circle around a 20cm tin or plate onto the baking paper, place upside down on the tray (no pencil or pen in the pud!) and it makes a good guide for a perfectly round pav. Also pile the mixture quite high for the best result. It doesn't seem to matter that there isn't a hollow for the filling as the cream, etc flattens it enough in the middle.

Would love to hear how you got on when you've tried it.
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