Pavlova disaster. Assistance required!

[Pinkjennybellrock]

I have had many meringue disasters in the past, but need to make a pav for tonight. I made one last night which was a total disaster. Can you tell me where I am going wrong?

1. I used greaseproof paper so it stuck to the paper.
2. It didn't seem cooked, was a bit runny inside and was all soft underneath.

I need to try again when I get in from work!!!

HELP!!!!!!!!!

How long did you cook it for.

I use a recipe that cooks for 1 hour on low, and is left in the oven until it has completly cooled down.

Mine do sometimes stick to the paper though, so will watch with interest on other posts.

you need to use Nigella's recipe

cook it slowly and then when it is done, you need to leave it in the oven as it cools

wait until the last minute to decorate it

I use delias recipe here

it works every time. I use a bako liner thing which is reusable forever, the never ever stick.

The key is to leave it in the oven to dry out.

Just out of interest, did you oil your greaseproof paper? This is what I used to do before getting the liner.

Buy one...

That would be a solution sandcastles..

But I am just thinking about the marshmallowiness and chewiness of a homemade one against the stark white powderiness one bought from a shop. I know which I would choose

I did all of those things. I used Delia's recipe. I left it in the oven overnight. I cooked in on low for an hour.

Did I not cook it long enough?

bellavita I agree! But at such short notice...I'd buy! But then I am lazy & cannot make pavlova for toffee!

Can you turn it into Eton mess for this occasion?

No it's gone in the bin. I need to know where I went wrong.

I have used the Delia recipe many times and never had a disaster. Did you whip the eggs up enough? Were you able to turn the bowl upside down without them sliding out?

I use baking parchment (also called baking paper) and nothing sticks to that.

Pinkjenny, you have time to do it again if you do it now.

Sometimes though things do go wrong even though we have followed the recipe right the way through.

I made some lovely biscuits which turned out fab and the next week made them again and they were awful.

Go for it again.

Bella is right, sometimes it just goes wrong. For me pav's are a bit hit and miss.

I opened this thread expecting an appeal, and trying to remember where in the world Pavlova was.

So if I don't get home until 4.30 tonight, is there not enough time for it to dry out?

I would say you would not have enough time if you are doing it at 4.30 tonight.

Can you not do it now - will only take 5 mins and put the timer on the oven to switch off afer an hour?

Not from my office, ha ha.

I'll have to make something else.

lol Alice I can't believe the Pavlovian earthquake passed you by - do you not watch the news?

I think if you did the cooking bit right the problem has to be in the whisking - did you add the sugar gradually? Was it stiff peaks?

I think maybe my peaks weren't stiff enough once I'd added the sugar, which I possibly didn't add gradually enough.

Ah, did not realise you were "office bound" although reading your opening post you do say

Profiteroles are dead easy to make and always go down well, you would have time to make them when you get home.

Even if you are transporting them (which I have done in the past), fill with cream before you leave, take broken up chocolate with you in a bowl ready to nuke in the microwave and pour over at the last minute.

But would I need a piping bag and the like? Can you tell me what ingredients and implements I would need so that I can get them today?

Are they easy enough to make with a 19mo swinging on your leg?

Nooooo you do not need a piping bag - just a spoon to blob them on the baking sheet.

Right, give me a minute and I will go dig the recipe out - easy as pie!

Brilliant - will wait with breath that is baited.

50g/2oz butter
125ml/4 1/2 floz water
75g/3oz plain flour
2 eggs beaten (mine are always large)

Heat the butter and water in a pan, bring to the boil, remove from heat and quickly add the flour. Beat well with a wooden spoon until it forms a ball.

Gradually beat in the eggs until the mixture is glossy.

Put the blobs onto a lightly greased baking sheet dusted with flour. Bake for 20 mins 220C/Fan180C/gas 6 until puffed up and golden.

One thing I do when they are cooked, is split them (not quite in half, but just so they are still attached) and open them up and just pop them back in the oven for a few minutes, it ensures that the insides are nice and dry.

The above amounts make about 8/10 largish ones (it does say they are supposed to make 40 small ones on the recipe - but no way), if I want to make a decent pile of them on a plate (for effect) then I will double the recipe.

How do I make them into blobs? Just take pieces off and roll them into balls?

[thick emoticon]