Ever ended up with egg whites that don't hold its peak or runny egg whites? Whipping egg whites for pavlova meringue may seem simple and may never require a tutorial, but it's not. The key to a light pavlova that keeps its shape in the oven is to make sure that your egg white mixture maintains its shape. Here are some tips for whipping egg whites for pavlova meringue to ensure that you get the best results.
Egg whites:
Whipping stiff egg whites for pavlova meringue can only be attained if you do not contaminate your egg whites. A slight bit of water, yolk or oil will result in a egg white mixture can won't have stiff peaks.
In my opinion, I have not found a difference in the pavlova if you use fresh or old whites or refrigerated or room temperature whites. See The Best Eggs for Meringue and Why.
What I do realize is that how you get them to peak is important. When you initially whip your egg whites, do so at the lowest speed until it becomes frothy. This may take a while, depending on your blender, but be patient! When the egg whites are white and frothy, sprinkle your cream of tartar and start to gradually increase the speed of the blender to medium high. Start adding sugar when the egg whites reach soft peaks and continue to increase the speed of the blender to the highest speed until the egg whites are stiff and shiny.
Cream of Tartar:
Adding cream of tartar when the egg whites are whipping will stabilize the egg whites, creating a more rigid structure.
Adding other ingredients:
Adding the vanilla extract, lemon juice and cornstarch to the stiffly beaten egg whites gives the pavlova its chewy center. This should only be done during the last 30 seconds after the sugar has been added and the egg whites have already reached the stiff peak stage in order not to deflate the mixture.
Amount of sugar:
Over the years, I've been experimenting to find the least sugar to egg-white ratio, making it "healthier" without compromising the body of the meringue. I found a 1 : 1.5 egg-white to sugar ratio can work.
Sugar granule size:
I learned that if you blend your sugar to a finer granule, (what is known as castor sugar in South Africa) the texture of the pavlova is smoother rather than "gritty" as the smaller sugar granules mix better with the egg white. However, do not grind the sugar to a powder as it will deflate your whipped egg whites. I usually use a compact blender that I normally use for my smoothies as this is not as powerful as the vitamix so I have more control over the granule size.
Pavlova Shells:
You can either make one large shell or individual nests. They do not have to be perfect looking because when you add the cream and berries, you don't really see the shape of the pavlova. To make individual nests, you can either use a piping bag with a big tip or place the mixture in a large zip-loc bag and cut the corner of the bag. (A very cheap and easy piping bag!) Just remember to adjust the baking time accordingly if making individual pavlova nests. See Pavlova Options.
Individual Pavlova nests