Egg whites for pavlova
Asked on 6 May 2020 by Klaas
Dear Lindsey
When I whisk the egg whites for the meringue (pavlova ) to the stiff peak stage and then continue whisking in the sugar on high speed as Delia says, the mixture does not remain stiff but collapses and becomes runny, should I add the sugar earlier?
Kind regards
Klaas
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Hello Klaas,
It could be that the beaters or the bowl were not scrupulously clean or that your egg whites weren’t whisked enough before you started adding the sugar.
If you haven’t seen them we have cookery school videos on egg whites and also pavlova.
Perfect Egg Whites
Lesson 6. Custard, Meringues and Pavlova
Best wishes
Lindsey
Thankyou so much for prompt reply
Kind regards
Klaas