I made pavlovas last week from 4 egg whites and about a cup of sugar whipped together to a SUPER form meringue. I piped them on to a tray and baked first on 120 degrees for an hour and then on 70 degrees for another hour.
Somewhere in the middle of baking the pavlovas turned brown. They were stil tasty, but how can I keep them white, like I see in restaurants?
Best Answer
First, double check that your oven temps are accurate with a thermometer that you can place in the oven.
After that, two things I would try..
I've baked meringues at similar temps without browning. It could be the position of the rack within the oven? If it was mainly the top that browned, move lower. If it was mainly the bottom that browned, move higher.
The other thing you could try is turning the oven off for the second stage of baking. I've baked meringues at 200 degrees F for an hour before, then I turn off the oven, prop the door open for about 5 minutes to cool, then close the door for a few hours.
Hope one of these give you the results you're looking for.