Former Masterchef Australia judge Matt Preston says there are five ‘secrets’ for a perfect pav.
1. Use eggs straight from the fridge
“Cold eggs separate more easily, so use eggs straight out of the fridge,” he told the Daily Mail.
Separate the whites from the yolks then allow the whites to come to room temperature before whipping them. Room temperature eggs whip better as they incorporate more air, he says.
2. Add sugar a little at a time
If you don’t add it slowly enough, you can end up with a ‘grainy’ meringue, Preston says.
3. Avoid overwhipping
Matt says: “If you overwhip your egg whites, you risk making them too firm and they may lose their moisture.”
Whisk them on a slow speed to form soft peaks, and only speed up your mixer when you’ve added sugar.
4. Ban moisture
Make sure you’re using absolutely dry utensils and bowls when making a pavlova. Even wipe your bowl with vinegar to remove any hidden fat residues.
“The acid will actually help to stabilise your whipped whites too,” he says.
Never boil anything nearby when making a pavlova.
5. Drying out
Turn off the oven, leave the door ajar and lets the pav fully dry out for a nice, crisp shell.
Do you have any other tips for a perfect pav?
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