3. Why is my Pavlova chewy instead of crispy? Pavlovas can turn chewy if they are not baked long enough or if the oven temperature is too low. Ensure you bake them at 225°F for at least 1.5 hours, then let them cool completely in the oven to achieve the perfect texture.
4. Can I freeze Pavlova meringue shells? Yes, you can freeze the unassembled meringue shells in an airtight container for up to 3 months. Thaw them at room temperature before adding whipped cream and toppings.
5. What’s the best way to store leftover Pavlovas? Once assembled, Pavlovas are best enjoyed immediately. If you have leftovers, store them in the fridge for up to 24 hours, but the meringue may lose some of its crispness.
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