Is it worth saving? (My meringue that is.

[wizzbitt]

I’ve just had to dump one batch because the mix just went runny. And the second batch was on the way to that so I stopped mixing and put in the oven. And I’m hoping for the best. I’ve made pavlovas before without issue. I’m wondering if I used too many egg whites this time? I doubled everything because there’s more of us this time. Was that the error? Do you think it’s salvageable if I hide it with cream and strawberries? Or will the texture be a bit rubbish? I’m taking it as a dessert tomorrow and the hosts are lovely but great cooks. I’m sure they’ll be wonderfully gracious but I’ll be annoyed at myself.
Shall I hide my pancake pavlova with toppings or try again?

Unusual for it to go runny, were you just mixing the whites and sugar together or had you added something else? Stand mixer or hand mixer? Carton or fresh eggs? I have a good recipe that uses icing sugar rather than caster but if it's an egg or mixer issue nothing will help!

If its really flat, can you break it into shards and poke them instead cream mix at the last minute? Make it look purposeful. Or do Eton mess.

Did you add in the sugar all in one go, or gradually? Gradually is usually advised. Maybe you got some yolk in the mix, or used a plastic bowl or one that had some grease on it? That might make it not rise.

Hi both, thanks for responding. Definitely just egg whites and sugar which I added gradually. I have a stand mixer and used carton eggs - which I have done in the past. The bowl isn’t plastic and I cleaned everything before use. There might have been a teeny bit of yolk in the mix. Would that really be enough to prevent it from
creating those lovely stiff peaks? I’ve turned cooker off now and left it in the oven. It’s not so bad but not as lovely as previous ones.

I actually like the toffee effect of underdone meringue better than white plaster style ones.
If it does turn out like that I’d just break it up small and mix with whatever you were going to put in your Pavlova, then add a few toasted almonds to complement the toffee. Put it in individual dishes and call it “a whizzbit special”!

Yes, the tiniest bit of fat will stop your meringue from stiffening.

should be ok for Eton Mess

i have always used a glass bowl because the smallest bit of grease can stop it working as can a bit of yolk

Love this. Might try it. Thanks 😉

I always wipe my bowl and whisk with a dribble of vinegar to be sure there is no fat lurking.