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My meringue held up even after I overmixed it

I was in a hurry and kept mixing the egg whites past stiff peaks... but my pavlova still came out light. Most bakers say to stop early, but I don't think it matters much. What do you all think?

3 comments

3 Comments

terry_butler17d ago

Read a cookbook that said overmixed meringue can weep or get grainy after baking. Might be fine right out of the oven but not hold up for long.

robinson.quinn1mo ago

Have you ever had it collapse on you later? Overmixing can make it unstable (which is why most bakers say to stop early).

troy9601mo ago

That point about overmixing making it unstable is so true. I used to think more mixing meant a lighter texture, so I'd go way past what recipes said. Then I had a few batches of muffins collapse after cooling, and it clicked. Now I mix until just combined, and I haven't had a single bake fall since.