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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

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3 Comments

terry_butler6mo 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.

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robinson.quinn7mo ago

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

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troy9607mo 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.

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