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Table of Contents:
- What does a stiff peak look like?
- What does over whipped meringue look like?
- What does stiff meringue look like?
- What causes meringue to fall?
- Why are my meringues chewy in the middle?
- Why does my Pavlova sink and crack?
What does a stiff peak look like?
4. Stiff Peak – Turn the whisk upside down, and those peaks hold proudly! They should point straight up without collapsing at all (or maybe a little bit just at the very tips). The mixture is thick and heavy.
What does over whipped meringue look like?
Over-beaten meringue takes on a coarse and grainy appearance. Over-beaten meringue invades without warning. The thing is, no matter how long you beat the egg whites, to the eye they appear smooth and firm. But try to fold them into a heavy batter.
What does stiff meringue look like?
The final stage is stiff peak, where the meringue will hold almost any shape. It will form sharp, distinct points in the bowl, and it is quite stiff and glossy. It should feel smooth and silky, with no sugar grains.
What causes meringue to fall?
This happens when the cooking temperature is too low or the baking time is insufficient. Basically, under-baking means there is too much liquid left in the meringue, which causes the foam to collapse and the excess liquid to seep out.
Why are my meringues chewy in the middle?
Chewy meringues in some cases would be considered “failed meringues” and usually a result of improper prep or humid conditions. I usually go to great lengths to reduce the risk of “chewy” meringues by: using an aluminum bowl. separating egg whites while cold out of the fridge, and beating at room temp.
Why does my Pavlova sink and crack?
Even if the pavlova is cooked in a low temperature oven, it needs to be cooled down gradually, to prevent any rapid temperature changes. If the pavlova cools down too quickly, this can cause the mallow center to shrink rapidly, causing the pavlova to crack and collapse.
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