Fail proof pavlova - how to?

[LisaJool]

I'd tried pavlova many times and it never turns out like the 3 inch high ones I see in shops. Mine don't really rise either. Can anyone give me a step by step guide of a recipe they've tried please?

thehappyfoodie.co.uk/recipes/prodigious-pavlova/

nigellas pavlovas always look so good - try her recipe here.

Definitely Nigella! I always use her recipe.

Agree Nigella.

Make sure your bowl and whisk are spotlessly clean. Any traces of grease and it will never work. Use an electric whisk.

Same with separating your eggs. The yolk must stay intact. I use several glasses/cups to separate each egg. Nothing worse than ballsing up a while bowl of whites by splitting the yolk in the last egg.

Either Delia or Nigella have foolproof recipes.

Mine is probably closest to this one: Felicity Cloake. However I came across this exhaustive article which discusses in detail what makes for a good pavlova Kitchen project - worth a read!

Slightly older egg whites are best. I usually have some in the freezer and those always work perfectly. Also make sure you leave them to dry out in the oven after they have cooked, overnight is ideal, and don't open the door if you can help it.

All of the above plus they don't rise, pile it up to the height you want it to be before you bake it, if anything it will shrink down a bit when cool but does not rise like a cake would for example.

Brilliantly clean bowel. Hot water etc

i use nigella recipe - white vinegar and cornflour - whisk super well. Always cook a little longer and leave in oven overnight once it’s off.

Tips I've had from my mum are:-

1. Use glass or metal bowls, the plastic ones are more likely to be hiding some moisture or grease.
2. You can't over-whisk egg whites I'm still not sure on this one, but DM seems pretty adamant and I've not managed to over-whisk them yet! Under whisking means they won't be as big and fluffy, but they still taste good!

Delia!

Make on a dry day. Humidity is not good