Pavlova in Humid Conditions: Tips and Adjustments for a Perfect dessert

Hi Chef! I want to make Pavlova but I live in a very humid country like the Philippines. Do I need to add anything or change anything in the recipe? My first time to make this if ever.

Making Pavlova in a humid environment can indeed be a bit challenging since meringue is highly sensitive to moisture. However, with a few simple adjustments and tips, you can still create a beautiful and delicious Pavlova. Here's what you need to know:

Recipe Adjustments

To help stabilize your meringue and ensure it turns out well, consider making the following adjustments to the recipe:

Cornstarch

Adding cornstarch to your meringue helps stabilize it. Use about 1 tablespoon of cornstarch for every 4 egg whites. This will help absorb some moisture.

Vinegar or Lemon Juice

Include an acid like white vinegar or lemon juice to stabilize the egg whites. Use about 1 teaspoon of vinegar or lemon juice for every 4 egg whites.

Baking Temperature

Bake at a lower temperature around 90-120°C (200-250°F) for a longer time. This helps to dry out the meringue without browning it too much. Less browning ensures a better texture and appearance.

Cooling

Allow the Pavlova to cool in the oven with the door slightly ajar. This will help prevent it from collapsing due to sudden temperature changes.

Preparation Tips

To ensure the best results, follow these preparation tips:

Use Fresh Eggs

Use fresh egg whites as they whip up better and hold more air, which is crucial for a good meringue.

Avoid Humidity

Try to make the Pavlova on a dry day if possible. Avoid making it during rainy weather as the humidity can affect the meringue's structure.

Store Properly

Once baked, store the Pavlova in an airtight container to keep moisture out. If you can't serve it immediately, wait to add toppings until just before serving to prevent sogginess.

Better Basic Pavlova Recipe

Here's a simple recipe incorporating these tips for a successful Pavlova:

Ingredients

4 large egg whites 1 cup (200 g) granulated sugar 1 tablespoon cornstarch 1 teaspoon white vinegar or lemon juice A pinch of salt

Instructions

Preheat your oven to 90-120°C (200-250°F). Line a baking sheet with parchment paper and draw a circle about 8-10 inches in diameter on the paper as a guide. In a clean, dry bowl, beat the egg whites and salt until soft peaks form. Gradually add the granulated sugar one tablespoon at a time while continuing to beat until the mixture is glossy and forms stiff peaks. Gently fold in the cornstarch and vinegar until just combined. Shape the Pavlova by spooning the meringue onto the prepared baking sheet using the circle as a guide. Create a slight dip in the center for the toppings. Bake for 1.5 to 2 hours or until the meringue is dry to the touch and can be easily lifted off the parchment. Turn off the oven and let it cool completely in the oven with the door slightly ajar. Serve once cooled, top with whipped cream and fresh fruits like strawberries, kiwi, or passion fruit.

Final Thoughts

With these adjustments, you should be able to make a beautiful Pavlova even in humid conditions. Good luck and enjoy your baking!