Guava Pavlovas

FAQs

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com 

1) What is a pavlova? 

Answer: A pavlova is a meringue-based dessert that is a national favorite in both Australia and New Zealand, though its exact origin is debated between the two countries. This dessert features a delightful combination of textures and flavors. The meringue is crispy on the outside with a marshmallow-like chewy interior. Topped with a layer of whipped cream for a gentle creamy texture, our recipe also includes a guava curd, adding a thick, chilled layer with a tangy flavor that perfectly complements the whipped cream. Traditionally, pavlovas are adorned with fresh fruit. No matter how you decide to serve yours, this dessert is known as one of the top showstoppers for its unparalleled presentation.

2) What do the different stages of meringue look like?

Answer: The first stage you will look for is the foamy stage. This is where you will add half of Bag A. The second you will look for is stiff peaks. Between the two stages, you will see soft peaks. Take a look at the photos below for reference! You will also add the rest of Bag A and all of Bag B according to the recipes :)

When your egg white mixture reaches stiff peaks, it will be a thick, glossy, and an opaque white. The mixture will stand on its own. It's important to note that these pavlova stiff peaks are not as stiff as those needed to make macarons. Take a look at the video tutorials. In both, we show a glimpse of the beaters at different stages. 

 Egg white stage 1: Foamy

 

Egg white stage 2: Soft peaks - You're getting closer, but keep whipping!

         

Egg white stage 3: Stiff peaks - You're done!

   

 

3) What size eggs should I use in this recipe?

Answer: We recommend using large eggs in this recipe. If you use extra-large eggs, you run the risk of adding too much moisture into your meringue. 

4) What's the best nozzle or tip for pavlovas?

Answer: An open star piping tip. In this recipe we recommend the Ateco 1M found in your baking kit. 

5) How do you store mini pavlovas?

Answer: Keep each component (baked pavlovas, filling, whipped cream topping, etc.) refrigerated separately in an airtight container. If you have prepared your pavlovas already, don't worry! They will still keep in a refrigerated air tight container. They will just get a little soggy over time.

6) How long do these mini pavlovas last?

Answer: 3 days when stored as directed above.