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Original poster

Pavlova collapsed -help

59 replies

cherrypiepie · 09/10/2021 08:03

I made a 6 egg white pavlova last night and let it cool in the oven. It puffed up as it cooked and now it has collapsed!

Anybody help as to why?

Should it have puffed up?

Will it still be chewy inside? I will have to do my best to disguise it with cream and fruit!

OP posts:
Augusta1 · 09/10/2021 08:21

Turn it into Eton Mess! Tastes just as good and no one will ever know 😄

Whitney168 · 09/10/2021 08:21

They almost always do. It will be absolutely fine. Just pile cream and fruit on top.

NapoleonOzmolysis · 09/10/2021 08:24

You've made Eton mess then.

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KatyN · 09/10/2021 08:50

Mine never puff up. They stay at the size they were when they were put in the oven.

Will still be absolutely flipping gorgeous I’m sure

Original poster
cherrypiepie · 09/10/2021 08:56

Thanks everyone whilst I would be happy with Eton mess, Pavlova was requested by a fussy family member so Eton mess won't do as it's for a special occasion (part of a large buffet) .

I was just wondering where I went wrong!

OP posts:
FlaviaAlbiaWantsLangClegBack · 09/10/2021 08:59

In my experience the best chewy ones are collapsed. I can make them big and fluffy but I much prefer the collapsed ones!

Once it's loaded with cream, no one will be able to tell.

JayAlfredPrufrock · 09/10/2021 09:01

My never puff up.

Bung a load of cream and fruit on top, plus a coulis. Will be fine.

Original poster
cherrypiepie · 09/10/2021 09:02

@KatyN yes I didn't expect it to puff up and I think that's way it had collapsed. I expected jt to stay the same size and solidify!

OP posts:
AutumnAlmanack · 09/10/2021 09:03

Did you leave it in the oven until the oven was cold? This is supposed to work!

SushiGo · 09/10/2021 09:08

Did you leave it in the oven overnight? I think it hasn't cooked quite enough.

It doesn’t really matter, it will still taste fine - just chuck a load of cream and fruit on.

YerWanIsGettinNotions · 09/10/2021 09:11

Yes for firmer meringues I'd cook it lower and slower. But as everyone says, once the whipped cream and fruit is on no one will notice anyway.

In fact, the last time I got truly solid and uncollapsed meringues, by the time I'd topped it off it all looked impossibly tall and a bit freakish. I think partially collapsed is probably the better result!

Original poster
cherrypiepie · 09/10/2021 09:14

Yes @AutumnAlmanack I thought that too.

Preheated to gas 4 then put it in and IMMEDIATELY turned it down to gas 2 (nigellas capitals). Then turned it off and let it cool overnight - until I top it at 12 ish.

@SushiGo it had the required hour and 15. It look pleasantly blushed golden.

I think the reason it collapsed is the fact it puffed up in the oven - no idea why!

I really wanted it to be perfect (family competitive!) and I can't remember the last time I made one.

OP posts:
SushiGo · 09/10/2021 09:16

I'd say that wasn't quite enough.

I cook for 2hrs at 100dc, then leave in the oven overnight. We are from NZ.

SushiGo · 09/10/2021 09:17

They do expand in the oven by the way, that's fine.

MeanMrMustardSeed · 09/10/2021 09:22

Mine always expands in the oven. I follow Delia online to the letter. It’s not 6 egg though. Maybe it was too thick and should have been spread out thinner and further?

Original poster
cherrypiepie · 09/10/2021 09:27

@MeanMrMustardSeed I'm going to have a look at delia. She is more reliable than Nigella.

There was a 4 egg (20cm) or 8 egg recipe and I calculated a 6 egg version and did 23ish cm as big as tray allowed.

I'm wondering if I didn't whip the whites enough.

OP posts:
dannydyerismydad · 09/10/2021 09:45

You should feel confident that if you turn the bowl upside down over your head that the whites won't fall out. That's how to judge if they are whipped enough.

I do upside down. But never over my head!

MeanMrMustardSeed · 09/10/2021 10:18

@dannydyerismydad

You should feel confident that if you turn the bowl upside down over your head that the whites won't fall out. That's how to judge if they are whipped enough.

I do upside down. But never over my head!

Wuss! Grin
Original poster
cherrypiepie · 09/10/2021 10:18

I blame nigellas use of the adjectives soft and silken to describe the egg whites - should be stiff peaks!

OP posts:
VitalsStable · 09/10/2021 10:19

The egg white is light when it goes in and as cooked solidifies so the little bubbles can't hold the weight of it.

It'll be yummy and chewy inside of its collapsed, it it's hard it won't be half as nice.

Original poster
cherrypiepie · 09/10/2021 10:19

@MeanMrMustardSeed I'm going to try the delia one next time it look really good!

OP posts:
Original poster
cherrypiepie · 09/10/2021 10:21

@VitalsStable a beacon of hope! Thank you! Now I need to go and find some passion fruits to dress the pav!

OP posts:
campion · 09/10/2021 10:29

You might have had slightly too much sugar for the size of your egg whites. That would cause the sugar to dissolve as per but there wouldn't be quite enough albumin to hold it firmly inside the structure as it set. Or it could have been cooked too quickly causing the air to expand too fast.

I always use Delia's recipe, as mentioned above, and it's excellent if you follow it to the letter.

Original poster
cherrypiepie · 09/10/2021 10:56

Ah thank you campion sounds likely too- didnt realise it would be to technical for me I'm a pretty decent cook.

OP posts:
MeanMrMustardSeed · 09/10/2021 11:07

@cherrypiepie

I blame nigellas use of the adjectives soft and silken to describe the egg whites - should be stiff peaks!
I completely agree with this analysis. Classic case of style of substance! Stiff peaks all the way.

I would also add that I buy large eggs for the Delia recipe to make sure I have the right ratio of egg to sugar.