why will my egg whites not set and go peaky ....

[missdoolally]

im trying to make a pavlova but all i get is a thick creamy consistency it will not peak ,what am i doing wrong ???
who can give me a fall proof way of making this
please ...

I always do one egg white at a time. You have to make sure the bowl you use is completely clean and dry.

don't put the sugar in til the very end and then one spoon at a time

to my shame I cannot make a good pavlova, and here in the land of pavlovas I have been told by many kind people that they like them gooey and marshmallowy in the middle. But I am not satisfied with my frankly shoddy offerings.

Best of luck to you

try a bit of cornflour?

If the bowl has any grease in it, it won't work.

Are you using an electric whisk?

oh, and you are meant to put in vinegar and cornflour but when and to what degree evades me at present

I saw AWT making pavlova on tv the other day, apparently pavlova is supposed to be a bit sticky.

The vinegar is for the colour (so says AWT - not a man I particularly rate but whatever)

no - I thought hte vinegar and cornflour gave it that pavlova-ie texture?

Need to make sure there is no egg yolk in there and that bowl is completely free from any grease. Also won't work with plastic utensils or bowl - need glass or metal. Finally, you need to add any sugar gradually and only after eggs are peaky - as I discovered at the weekend when I ended up with a large biscuit rather than a cake. Hope this helps.