Common tips for making your Pavlova a success.

1. TIPS FOR SUCCESS!
Improve your chances of creating a Pavlova masterpiece!

2. DE-GREASE EQUIPMENT
 For egg whites to reach their optimal volume, make sure there is
NO grease in your mixing bowl or on your beaters.
 Use “Dawn” liquid detergent on all
equipment if you are unsure
Source: http://mossymossy.com/wp-content/uploads/2011/03/DSC_2322.jpg

3. KEEP OUT THE FAT!
 For the same reason, make sure there is
NO egg yolk in your egg whites.
 Use an egg strainer if you are
unsure
Source: http://ecx.images-amazon.com/images/I/51mm8h17TbL.jpg

4. LET THE EGGS WARM UP
 Room temperature egg whites have a
higher, fluffier volume.
 When cold, separate the egg whites / yolks
 Allow the egg whites to warm up
to room temperature
Source: http://www.amymalone.com/images/new_images/Meringue_on_Beater.jpg

5. GIVE SUGAR TIME TO DISSOLVE!
 Gradually add the sugar to the egg whites. If your mixture is still
grainy KEEP WHISKING! Sugar that is not dissolved will cause
"weeping" or moisture to form on
your Pavlova base.
Source: http://0.tqn.com/d/lowfatcooking/1/0/q/6/Pavlova4.5.jpg

6. GIVE PAVLOVA TIME!
 Your Pavlova mixture is ready when it has tripled in volume and
can stand up after the beaters have been removed.
Source: http://cdn.norecipes.com/wp-content/blogs.dir/1/files/2012/06/perfect-pavlova-3-540x360.jpg

7. COOL COMPLETELY!
 Allow the Pavlova to completely cool (up to 6 hours) in the oven
with the door closed. If a Pavlova cools too quickly it may crack
and collapse.