White Pavlova Meringues

Our answer

Nigella's Mini Pavlovas (from HOW TO BE A DOMESTIC GODDESS have meringues that are crisp on the outside and marshmallowy in the centre. Pavlova meringues are cooked at higher temperatures, and for a shorter time, than traditional meringues to achieve this texture and so they tend to have a slightly golden tinge, though they are not usually copper-coloured.

It is likely that if the meringues are copper-coloured then the oven they were baked in may be too hot. Nigella's recipe asks for the oven to be preheated to 180c, but it is then turned down to 150c as soon as the meringues are put into the oven and this should be done immediately after you shut the oven door. Also the temperatures are for a conventional oven and if you have a fan oven then the temperature will need to be adjusted. Usually for a fan oven the temperature is turned down by 20c, but you should check the instructions in your oven handbook. If you have a conventional (non-fan) oven then it may also help to bake the meringues on a low shelf. If you are in the UK then also make sure that you use white caster sugar, as golden caster sugar will also give a darker hue to the meringues.