u003cstrongu003eu003cstrongu003eWhy is my pavlova weeping?u003c/strongu003eu003c/strongu003e

Weeping is when liquid seeps out of the meringue. This happens when the sugar isn’t completely dissolved. Before baking, you can easily test by rubbing a bit of meringue in between your fingers to make sure it's smooth. Also, make sure you are using fine sugar and adding it slowly to the egg whites as it whips. u003cbr/u003e

u003cstrongu003eu003cstrongu003eWhy are my egg whites not whipping up?u003c/strongu003eu003c/strongu003e

If there are any fats or water droplets in the bowl or on the beater, it will prevent the egg whites from whipping. Make sure to wipe the bowl and beaters clean before starting. Also, you may run into issues if there is a tiny bit of yolk in the mixture. When separating the egg whites from the yolks, pass the egg whites through your hand rather than passing it back and forth with the shells. The shells are sharp and can pierce the yolk. Trust me, this has happened to me and it’s very frustrating.u003cbr/u003e

u003cstrongu003eu003cstrongu003eWhy did my pavlova crack?u003c/strongu003eu003c/strongu003e

Baking at too high of a temperature, opening the oven door too often while it's baking and cooling, and over whipping the meringue can all cause cracking. Your pavlova can also crack after adding all the toppings, as you can see in my pavlova.

u003cstrongu003eu003cstrongu003eHow do I know my pavlova has cooked properly?u003c/strongu003eu003c/strongu003e

Your meringue shell should feel crisp and dry and lift off the parchment paper without difficulty. The color should also be white with no brown spots. The outter shell should also be smooth and not grainy in appearance.u003cbr/u003e

u003cstrongu003eu003cstrongu003eCan pavlova be made in advance?u003c/strongu003eu003c/strongu003e

I like to bake the meringue the night before and let it cool in the oven overnight with the door closed and then serve the next day. If you’re not serving it the next day, store the cooled meringue in an airtight container in a cool and dry place (don’t store it in the fridge). Keep in mind, it will lose it's crispness the longer it sits, so try to serve it within 2 days.u003cbr/u003e

Peach Melba Pavlova

Description

Peach Melba Pavlova - Crisp and light meringue with a soft marshmallowy center, topped with whipped cream, vanilla scented peaches and a fresh raspberry coulis. A show-stopping summer dessert surely to impress!!

Ingredients

Meringue

4 Large Egg Whites, room temp
1 Cup (200g) Fine White Sugar
2 Teaspoons Cornstarch or Cornflour, sifted
1/2 Teaspoon Cream of Tartar
1/2 Teaspoon Vanilla Paste or Extract

Sauteéd Peaches

3 Large Peaches, pitted and sliced
1 Tablespoon Unsalted Butter
Zest of 1/2 Lemon
2 Teaspoons Lemon Juice
1 Teaspoon Vanilla Paste or Extract

Raspberry Coulis

2 Cups Fresh Raspberries
3 Tablespoons (or more if you'd like it sweeter) Powdered Sugar
Zest of 1/2 Lemon
2 Teaspoons Lemon Juice

Whipped Cream

1 Cup (227g) Heavy Whipping Cream, cold
1 to 2 Tablespoons Powdered Sugar, sifted

Cook Mode Press to prevent your screen from going dark!

Instructions

Make your Meringue – Set a rack in the center of the oven and preheat to 220ºF (104ºC). Using an 8-inch (20 cm) cake pan or plate, draw a circle on parchment paper and then flip it over and set it aside, along with a large baking sheet.
Using a hand or stand-mixer fitted with a whisk attachment, beat egg whites on medium speed until frothy. About 2 to 3 minutes.
With the mixer still running on medium speed, add fine sugar, 1 tablespoon at a time. Allow the sugar to fully incorporate before adding the next tablespoon, about 30 seconds in between. Beat until the mixture is shiny with stiff peaks. Should take about 15 to 18 minutes. Before moving on to the next step, you'll want to make sure the sugar is completely dissolved. Rub a bit of meringue in between your thumb and pointer finger. If it still feels gritty, keep beating on medium speed until it feels smooth.
Grab your baking sheet and add tiny dollops of meringue to all four corners and then place the parchment paper on top to secure it down. Transfer the meringue onto your prepared baking sheet, making sure to stay within the circle. You can either keep it rustic or create a decorative design on the sides.
Bake for 1 hour and 30 minutes. Then turn the oven off and without opening the door, allow the pavlova to cool completely in the oven for at least 4 hours or overnight.
Sauteé your Peaches - Clean, pit and cut the peaches into 1/4 inch (3.5 cm) slices. Over medium heat, melt butter in a pan, then add sliced peaches, sugar, lemon zest, lemon juice and vanilla. Cook just until the peaches start to soften, about 2 to 3 minutes. Do not overcook them as they will continue to soften as it cools. Immediately transfer the peaches to a plate and allow to cool in the fridge until needed.
Make Raspberry Coulis - Add fresh raspberries, powdered sugar, lemon zest and lemon juice to the bowl of a food processor or blender. Blend until smooth. Over a small bowl, strain the raspberry sauce through a fine sieve. Discard the seeds and set the coulis in the fridge until needed.
Make Whipped Cream - To a medium bowl, add cold heavy cream and 1 to 2 tablespoons of powdered sugar. With a hand-held mixer, whisk on medium speed until medium peaks form.
Assemble your Pavlova - When you are ready to serve, gently crack the top of the meringue with the back of a spoon, then top with whipped cream, cooled peaches and a drizzle of the raspberry coulis. Serve immediately and enjoy!!

Notes

Pavlova is best eaten the same day. However, you can store leftovers in an airtight container in the fridge for up to 2 days.

Prep Time: 45 Minutes
Cool time: 4 Hrs to Overnight
Cook Time: 1 Hr + 30 Minutes