This dessert from our Lobster Picnic Dinner Party showcases the beauty of summer berries with a light, crispy, and chewy meringue.
Meringue can be fickle, especially in the summer. It can weep, crack, or get soggy. But there are a few keys to making a Pavlova that can help counteract this:
Slowly add the sugar in small increments and make sure it’s fully incorporated between each spoonful. Meringue can weep if the sugar hasn’t fully dissolved. A good test is to rub a little meringue between your fingers to feel if there’s any grit.
The addition of an acid (vinegar, lemon juice, and tartar) helps stabilize the protein structure of the egg whites.
Cornstarch helps to absorb moisture and creates a more stable structure. Use it sparingly as too much can create a chalky texture.
Whisking the meringue at a medium-high speed helps create a more stable meringue than going full blast.
Preheat the oven to 275º and right when you add the meringue to the oven, turn it down to 225ºF. The initial blast of heat will help the meringue set.
It’s okay if your Pavlova does crack, especially if you’re making it in the summer in a humid environment. Just cover it with more berries and whipped cream:)
Find all Lobster Picnic Recipes here.
