Draw 6 circles of approximately 10cm / 4 inch circles (using a pint glass as a guide, if this helps) on each of the parchment-lined sheets. Nigella's Lemon Pavlova (from SIMPLY NIGELLA) has a meringue base that is flavoured with lemon zest. I just transfer them, on their baking parchment, to wire racks. We suggest trying Nigella's Lemon Pavlova or the Rose And Pepper Pavlova With Passionfruit And Strawberries. Cut the corner off the bag to pipe meringue onto the parchment. However pavlovas, like most meringues, are very affected by humidity as the sugar in the mixture attracts moisture. Made these today, halved the recipe and topped with vanilla poached rhubarb. If you use a half quantity and make 3 bases then you will have approximately one egg white per base. You will need 3 baking sheets, lined with parchment. When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. Very easy to make, but it looks very impressive :D. An Australian Classic and the berries and stone fruit are in season at the moment. I had some roast rhubarb and a pomegranate to hand and their tartness offered the perfect foil to the richness of the cream and sweetness of the meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine. Built by Embark. These may be mini pavlovas, but there's a big old batch of them, as this recipe comes from a time when my children were little and I would make these for the school summer bake sale. If you have found some drops of caramelised sugar or sugar syrup on the edges of the meringue after baking then the sugar was not dissolved properly in the egg white and this could be another reason for the sticky texture. Pavlovas, such as Nigella's Mini Pavlovas (from HOW TO BE A DOMESTIC GODDESS) should have a soft, slightly marshmallowy interior. Turn off oven and leave pavlovas inside for 1 1/2 to 2 hours. 500g caster sugar. When you want to assemble them, dollop cream into the indentation, and smooth it with the back of a spoon, leaving the odd peak. From my understanding, the centre of a pavlova is supposed to be more to mashmallowy? I made these for Easter Sunday. For US cup measures, use the toggle at the top of the ingredients list. Gently add in the sugar, spoonful after spoonful, still beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Gently add in the sugar, spoonful after spoonful, still beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Pavlova is a meringue base mixture that is baked for a shorter time and in a higher oven than for regular crisp meringues. Obviously, you can reduce amounts as needed. Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. After baked, it looks fine, the outer exterior is crispy, however inside is sticky, chewy and sticks to the teeth. Absolutely love you and you are such an inspiration to me. Pavlovas, such as Nigella's Mini Pavlovas (from HOW TO BE A DOMESTIC GODDESS) should have a soft, slightly marshmallowy interior. Is it suppose to be like this? Make sure that you use a fine sugar, such as caster sugar or superfine sugar. I followed the Mini Pavlova recipe. Used this recipe for my first ever attempt at making meringue. Either way they taste so good. Place, one by one, a few blackberries and a few raspberries so that they look well filled but not crammed. Very impressed! I will assemble in the morning. Is that because my oven was too hot?? Every time I make meringue, I come and find this recipe. Thank you {% member.data['first-name'] %}.Your comment has been submitted.