Pavlova is a tricky business

[Jadey]

Today I've been making a pav just because I can't ever seem to make it perfectly right. I've been following the In The Mix recipe.

Today I thought I had it perfect, but (and its still in the oven) it is oozing sugar syrup which will make it sticky. So sticky I already know it will have a soft bottom and stick to the baking paper.

Anyone know why they ooze the sugar and how to stop it in future.

Thanks

Jadey

[maddy]

The syrup is because the sugar has not fully dissolved.
Call me cynical, but I don't think you can make good meringue in the TM....I always use the Kitchenaid.

[past94x]

I make a lot of pavlovas, but using a handheld whisk, not the TM. The secret, as far as I am concerned, is to add the sugar very slowly. About a tablespoon every 30 seconds or so, whilst constantly whisking. Presumably the TM will be the same. This method seems to allow the sugar to dissolve before a new lot is added.

[Jadey]

I let it cool in the oven and came back to it to find it had sunk. Maybe my oven isn't hot enough either. ??

I think (quite depressingly) that you might be right. I think I might switch to the Kitchenaid from now on too. At least pavlova isn't an expensive flop like others.

Jadey

[obbie]

I always use my kitchen aid for pavlovas.

[CreamPuff63]

I've made a couple of successful pavs but the flops have won. I always use my handheld electric beater cos I feel I have given it a good go.

[cookie1]

I use my handheld beater too. Pavlovas are never flops as you can make Eton Mess with them. I like mine to sink in the middle as that gives more space for filling.

[astarra]

Ummm...I use my TM for pavs. I tried it in the kenwood recently and could not get it to work...so back to the trusty TM! 
Think the secret to success is a bit of heat while whipping the egg whites.

[cookie1]

I whipped egg whites successfully the other day. I wiped the bowl out with vinegar first and used 37 degrees.