What's happened to my meringue?!

[loopsngeorge]

I've just tried to make a test meringue to see if I can make my own pavlova for Christmas Day (verdict so far is probably not...) I knew I'd got something wrong as the mixture wouldn't stiffen but I put it in the oven anyway following Delia's guidelines and then left it, not overnight but about eight hours till it was completely cool.
What I've got is one big round thick disc with a hard crust which lifts away with a very gooey lemon meringue type meringue inside. Is this cooked enough to eat, just to use it up? Do you think I should have left it at a higher temperature for longer? Any thoughts gratefully appreciated!

Was your bowl completely clean? Sometimes a bit of grease stops the egg white beating properly.

If the mixture would not stiffen, then as WitchOfEndor says, it's probably a grease problem. Either some yolk got into the white, or the bowl or whisk had a tiny bit of grease on. Was it a plastic bowl that you used? These tend to get minuscule cracks in them, which can harbour grease from fingers and the like. For a pav, I'd use a glass or stainless steel bowl, and rewash before I use.

Meringue tends to weep when the sugar is not beaten in enough. Ideally use caster sugar, and add it in increments. Then rub a tiny bit of the mix between finger and thumb to ensure you can't feel any grittiness. But if the egg white had grease in it and so did not stiffen in the first place, it would not take the sugar properly, IYSWIM.

Also, dampness (ie weather) REALLY effects meringue. I'd honestly try to avoid making meringue on a damp day, otherwise I might cook slightly lower for slightly longer. And I'd leave it in oven longer after baking too.

Thanks both of you, that's really interesting. I did use a plastic bowl. For the egg whites I was trying the Two Chicks ones in a carton so presumably no yolk in there. Will try again tonight!

I find that the two chicks egg whites are useless for beating, sorry. You need to use fresh and allow to come to room temperature before beating. Also if you keep them in an airtight container in the fridge for 24 hours that will help. Good luck!

ah, brill so I can blame my ingredients! thanks Mrsvilliers!

I always rub half a cut lemon over the washed bowl and the beaters before I start, just to ensure there's no grease. Also I leave the meringue in the oven overnight after the baking time is over and I've switched it off so it continues to cook at a very low temperature - but I agree with the others, sounds like the structure if the mixture wasn't right rather than the cooking times.

Give it another trial - hope this time it works better. Pavlova is a fab pudding.

When making pavlova my husband (the pavlova maker) always washes the mixing bowl, beaters and a cup in very hot soapy water before use. Each egg is separated into a cup so there is no contamination from shell or yoke. He says you can't be careful enough about grease or yolk :)

I've got a potentially stupid question to ask. I don't have an electric wisk so can I use the food processor to mix it all togeather?

Bluelights- I wouldn't have thought so. It needs whisking not mixing or beating - you're getting air into it.

I always use a glass bowl and the egg whites need to be really stiff. If they don't stiffen up, it won't be a success. i have a fan oven and bake the meringue for about an hour on 120-130 and use baking parchment. I also use tsp of cornflour and wine vinegar which seems to work.

My eggs are size 3 and I get them out at room temp.

According to my great aunty: once whisked into peaks that hold their shape you should be able to hold the bowl upside down without the contents sliding out.

If the mixture looks 'weepy' it means you have grease or yolk in it - the tiniest bit will make it separate. As every one else suggests always wash bowl (glass) and utensils with hot soapy water before commencing and make sure everything is at room temperate.

I sieve a little cornflour in and my DSIS uses a drop of vinegar (the taste and smell evaporate during cooking).