Want a nice pavlova on the plate? First you have to make a beautiful meringue. Not so easy unless you follow our tips below.

We want a nice height

If you beat the egg whites properly, adding the sugar at the end, you get a silky swollen meringue that will not fall back . The thing is that you have to keep the height when you shape with the spatula (one of our essential kitchen utensils!) The base of the pavlova. It is about 7 cm outside and a little less in the center, which will accommodate the trim.

We obtain the perfect consistency

What is needed is a mix of two consistencies, with a shock of textures: a soft heart under a crack crust. The first is obtained by adding a hint of acidity (vinegar or lemon juice) in the meringue. For cracking, the trick is to preheat the oven stronger (170 ° C) that cooking: we lower the thermostat when we bake and thus creates a crust on the surface. At the end, let it cool in the oven off, door ajar.

A white pavlova like snow

The meringue cooks at a moderate temperature, usually 100 to 120 ° C maximum, otherwise it will stain to excess and may even burn. To avoid a marbled effect on the surface, linked to oozing sugar drippings, it ensures the good dissolution of the sugar in the initial stage of whipping. To check, we pinch the meringue between the fingers, we must not perceive grains, otherwise we whip again.