Pavlova advice please

[mymatemarmite]

I have made a pavlova, it has turned a slight cream colour.

Have I burnt it or something? I cooked it on a low temp like it said and have left in the oven.

Will it be okay to eat? Its for me to take to a friends for lunch!

My meringues are always a cream colour. I should think it's OK to eat. If you have doubts just send them over here and we'll test it for you!

The best ones are a creamy color! Only the shop bought ones are totally white I think.

Thanks guys!

It was delicious - I was so worried I had burnt it!!!!

I have left them overnight in the oven before (went to bed and forgot them) and they were cream but fine!

Noone will c past the gorious whipped cream to notice the colour. My pavlova is always cream and always devoured.

Going to try this which is designed to have colour!

I always leave mine in the oven overnight to cool. They are never white.

Essentially the colour will relate to the sort of sugar you used. I always use golden caster sugar for a slightly more caramel-ish taste, and the pav will be nice and creamy-coloured. Using darker sugar will produce a darker pav. All will be scrumptious!