My pavalova's keep sticking

D

decembersal

Registered User
Messages
158
I must be doing something wrong... can anyone tell me how I can stop my pavalova's sticking to the grease proof paper? I have tried greasing and non greasing the grease proof paper, leaving it in the oven a little longer at 150oC, leaving it in the oven until cool and still it keeps sticking!!! Any helpful hints?
 

Use parchment (Tesco sell it as "baking paper").
 

What ingredients are you using? Pavlova is my favourite dessert. Cream and mandarin oranges .............. to die for.

Its a long time since I made them but I always felt that the sugar, possibly too much, caused this problem.
 
I think it is very important to get the pavalova into the oven the second you have it mixed. Are you using vinegar in your mix?
 
I used the following recipe not 2 weeks ago to make a perfect pavlova, Im sure its still in date.

[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1]TRADITIONAL PAVLOVA
4-6 egg whites
pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour
[/SIZE][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1](Please note the following equivalents:
castor sugar or fine/super fine sugar
corn flour or cornstarch)

Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
(Fan forced oven: temperature and time needs to be adjusted accordingly.) [/SIZE][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][SIZE=-1]Turn oven off, leave pavlova in oven until cool.[/SIZE][/FONT]
 
Baking Parchment is the secret. I grease the baking tray first. Then I press the baking parchment down onto the tray. The oiled tray will hold the parchment down and stop it from rolling up on you. I never bother to grease the parchment itself and I don't have a problem peeling it off once the meringues are cooked. Hope this helps.
 
Thanks guys - i wud appear not to leave it in the oven long enough. Even though it sticks - it still tastes devine- will have to keep practising
 
When can we call over to test them out? I'll bring the cream and car can bring the mandarins. Strawberries wouldn't be bad either if someone else can take the hint
 
I put after eights all around the edge and sprinke on choclate powder. Divine!!!
 
if your going to be bad might as well be real bad
 
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