I’ve been experimenting with pavlova recently and I’m curious about everyone’s preferred method for achieving that perfect crisp exterior and marshmallowy center. Are you all about the slow bake or do you have different tricks? I find that letting it cool in the oven seems to work wonders, but I’m always eager to learn more about innovative approaches.
I totally agree that cooling in the oven helps, but I also find that adding a bit of cornstarch to the mix can enhance that marshmallowy texture. Have you tried experimenting with the sugar type or even adding a splash of vinegar? It can really boost the crispness.
And i’ve had success with adding a little bit of lemon juice to my egg whites; it really helps with that crisp texture. Do you think adjusting the baking time helps with the texture too, @bthomas21?
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