Why do my Pavlovas collapse?

[Eve]

What am I doing wrong? I put them in the oven, they seem to cook ok and then collapse into a flat pancake that I can’t even use for a roulade.

going to try another this afternoon

https://www.bbcgoodfood.com/recipes/strawberry-pavlova

so wipe bowl with white vinegar
Whisk egg white - how long is this usually?
Add caster sugar slowly
into oven for an hour , then switch off and leave.

seems simple - what am I doing wrong?

My pavlova is egg whites into mixer, ensure bowl totally dry beforehand. Make sure no egg yolk in either (I use two chicks egg whites - genius for meringues) beat until you can hold bowl over your head so none falls onto you so very stiff peaks. Add sugar a bit at a time and fully mix in before next lot. Once all in add a dash of white wine vinegar and straight in oven fan @ 130 for approx 1hr and then turn off oven and leave to cool

If it’s collapsing your egg whites weren’t stiff enough

With the egg white beat until you can tip it upside down and is like shaving foam peaks

Add sugar in stages beating in

I use cornflour and vinegar in mine

Do you use an Electric fan oven OP?

You're not whisking long enough. It has to be really stiff and thick.

I'm also having this problem! Feel like I'm using the electric whisk for ages, I know people say along time but can anyone say roughly how long so I know if I'm doing it enough x

You have to whisk for a very very long time. The egg whites should be shiny and glossy and stay in stiff peaks… so if you make a peak it stays up, it doesn’t flop over.

This is my mum's recipe. Always works.

5 or 6 egg whites
10 or 12 oz of caster sugar
2level tspoons cornflower or slightly more if 6egg whites used. 1 TSP of vinegar. Half to three quarters of vanilla extract/essence.
Beat egg whites until firm. Add half the sugar. Beat again until glossy. Fold in other half of sugar with metal spoon. Add cornflour stir in. Vinegar then vanilla. I usually add bit more than recipe. Pile on baking parchment. Cook for 1 hour at 150 degrees. Switch off oven. Leave in for half an hour. Transfer immediately to plate.
If your oven is fan and using 6 eggs I cook for 1 hour and a quarter.

As above- a very clean bowl, no yolk or egg stringy bits! Whisk until v stiff peaks. Add sugar a spoonful at a time and taste to check no crunchy sugar. Splash of vinegar and vanilla essence.

Cook for around 45-50 mins at 150oC, the. Turn the oven off and leave in for an hour to cool. When it's out- if you dare!!- flip it onto the serving tray to have a high, flat top!

I would like to report

SUCCESS

currently enjoying a very lovely Pavlova.

It’s not perfect, not pure white and quite fragile on the outside , but it didn’t collapse.

thank you for the hints - I did beat the egg white for a very long time!

most excellent on the results this may help for next time:

each step of the process and troubleshoot any potential issues:

Whipping the Egg Whites:
Whipping egg whites is a crucial step in pavlova making. You need to make sure that your egg whites reach stiff peaks. This means that when you lift the beaters or whisk from the bowl, the egg whites should form stiff, glossy peaks that don't collapse. This process can take around 5-10 minutes depending on the equipment you're using.

Adding Caster Sugar:
When adding the caster sugar, ensure that you're doing it gradually. Adding it too quickly can result in a less stable meringue. The sugar should be added one tablespoon at a time, allowing it to fully incorporate before adding the next. This slow process helps create a stable and glossy meringue.

Baking and Cooling:
The baking and cooling process is crucial for pavlova. Make sure your oven is preheated to the correct temperature. Baking for an hour and then switching off the oven is a standard technique. However, it's important not to open the oven door during baking, as this sudden change in temperature can cause the pavlova to collapse.

Consistency of Meringue:
The consistency of your meringue is key. If it's overwhipped, it can become dry and may collapse. If it's underwhipped, it may not hold its shape. Achieving the right balance is crucial for success.

Oven Temperature:
Check your oven temperature with an oven thermometer. Sometimes ovens can have variations, and an inaccurate temperature can affect the outcome.

Humidity:
High humidity can also impact the outcome of pavlova. It's best to make pavlova on dry days, as excess humidity can affect the crispness of the meringue.

Cooling Process:
Once the pavlova is done baking, it's essential to let it cool completely in the oven with the door closed. This gradual cooling helps prevent cracks and collapses.

Review each of these steps and make adjustments as needed.

OP, I use Delia's pavlova recipe. I've never had a bad Pavlova. I make it late at night and leave it in the oven to cool overnight.

e