The Best Keto Pavlova Recipe (1g Carbs) (2024)

FAQs

Why didn't my pavlova go crispy? ›

The secret to a good, crisp pavlova is in the drying of the meringue after cooking. If there is a lot of moisture in the air, whether from humidity or even other cooking you are doing in the kitchen, you will have problems. That's why the “Pavlova Nazi” in me insists on no boiling saucepans during pav time.

Oven too hot – If the oven temperature is too hot, the pavlova can caramelize and have an off-white color.

Powdered icing sugar (not icing mixture) is preferable to caster or granulated sugar. If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white.

The vinegar added to the egg whites helps the eggs to hold the air and stabilises the pavlova. Over beating the egg whites once the sugar has been added can also result in a pavlova that develops cracks during baking. Sugar not dissolved: You need to add sugar to the egg whites gradually.

In a meringue recipe, such as Nigella's Mini Pavlovas (from Domestic Goddess and on the Nigella website), the vinegar is added as it helps to stabilize the whisked egg whites and helps the meringue mixture to hold the air whisked in to it.

Place in an airtight container and seal tightly. Do not store with other baked goods or decorations. Store in the pantry or other cool, dark place. Do not store in the fridge.

If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour. Just before serving, whip the cream and spoon it onto the top of the pavlova, leaving an edge of pavlova.

To get that perfect pavlova texture you bake the meringue mixture initially at a relatively higher temperature to help set the outside of the pavlova and give a nice crisp crust. The temperature is then turned down low and baked slowly. This prevents the pavlova turning crunchy and also keeps it bright and white.

Acid – you can use 1/2 teaspoon of cream of tartar or 1 teaspoon white, apple cider vinegar, or even lemon juice. The pavlova will NOT taste like vinegar, I promise.

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

How can you tell if a pavlova is undercooked? ›

How Do I Know My Pavlova Is Done? A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.

While you should avoid keeping your pavlova in your refrigerator, storing it somewhere with a relatively cool air temperature will help preserve its crispy texture.

Making pavlova the day (or night) before is best.

Bake it before bed, then let it cool in the oven overnight in the oven with the door closed. It may last up to two days but as it will absorb moisture it will become less crisp the long time goes on.

Once you start adding the sugar, then you can turn it up to a medium-high speed. Leave the oven door shut while cooking, then cool the pavlova in the oven with the door closed. Don't open the door at all as the sudden temperature changes can cause it to crack, and worse.

The meringue collapsing is a result of dramatic changes in temperature either during baking or after. During baking, we slowly lower the temperature (see Bake Temperature and How Long to Bake) to encourage an ideal ratio between crust and soft centre.

‌Solution: Leave meringues to cool in the oven.

After turning the oven off, you can leave meringue cookies inside to finish drying out. Crack the oven door if you're worried the heat will be too high. You can also use the oven to re-crisp soggy or stale meringues. Put them in at a low temperature for ten minutes.

Cook long and slow, and allow the meringues to cool completely in the oven once the cooking time is over, this prevents cracking and ensures they are lovely and crispy on the outside rather than sticky.

Egg whites are cooked at 80 C so we know that the baking temperature has to be above 80 C. If the middle of your pav doesn't reach 80 C the marshmallow is not completely cooked & it will not be stable. Too much unstable marshmallow, the pav will collapse & it will weep.

Excess moisture in the air can seep into meringues and make them soft, even after they are baked, which is why it's best to avoid making meringue on damp days.