Pavlova collapsed -help

[cherrypiepie]

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!

Chewy is good.

Did you buy the passion fruit curd?

@cherrypiepie you’re brave - in all matters pavlova I don’t deviate from Nigella’s!

Did you open the oven door to look at it? I make them and my Nan taught me that from the moment you put it in the oven you mustn’t open the door for 12 +hrs (she would go mad if anyone tried and would threaten to hit them with her wooden spoon) I don’t even like anyone to go into the kitchen if a meringue is in the oven.

@KittyMcKitty foolish I think! I will try the un meddled version next.

@JayAlfredPrufrock yes from the middle of Aldi lucky find last weekend's.

@Kjr33 I did open the door yes maybe another cause.

@JayAlfredPrufrock

Your photo of the cracked pavlova. All my look like that and I’m renowned for mine.

Yeah same!!

So glad it went down so well!
Ok people, hijacking the thread - what’s the best recipe for pavlova then please?! Tried so many and haven’t found the perfect one yet!

@Dukekaboom try the 4 egg Nigella one with cornflour and vinegar.

I just made mine too big (too ambitious for a first attempt) but it had to serve 16.

I added Add about half a tablespoon of caster sugar to the cream for the filling as you whip it and don't take your eye off it as it whips as it went from runny to overwhipped in the blink of an eye! You need a electric mixer of some sort or huge arm muscles.

It was like marsh mallow inside!! I'm excited to make another!!

Also watch the delia video as I like how she puts it on the baking sheet to create a pavlova crown.

I'm a pav pro now

Feel free to start your own 'pavlova support thread' or post on here.

The simple sugar and egg white method posted upthread worked a treat, and i now have my first eton mess ready to go (it was a great pavlova base but I had to test a bit multiple times just to check the consistency