It has circles on it every time I try to make it. And sometimes it just won't dry – it's soft; it doesn't really crack like I hope it would! It always sinks and the bottom is kinda sticky and dark brownish.
(click for full size)
Here's the recipe I used this time:
- 3 eggs
- 3/4 cup caster sugar
- 2 tsp corn flour
- 3/4 tsp white wine vinegar
- 1 tsp vanilla extract
I baked it at 150C for 1 and 1/4 hours. I have a small oven. What did I do wrong? Would beating the mixture longer help?
Best Answer
A pavlova is similar to a meringue. (The additional starch and vinager change the texture a bit, but not the preparation).
The key to baking a pavlova is not baking it. You want it to dry, rather than bake.
What does this mean here?
Would longer beating help? I can't say as I don't know how long you are beating now. But this link describes the desired texture quite nicely.
As far as the rings are concerned: No idea, sorry. (Perhaps beating time...)