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I made this dessert today and although very, very tasty the meringue smells and tastes a little eggy. It’s my first time ever baking meringue so would really love to know where I went wrong. It still tastes scrummy though!!
Our answer
Nigella's Lemon Pavlova (from SIMPLY NIGELLA) is a meringue that is topped with lemon curd rather then fresh fruits. Pavlova meringues should have a crisp crust on the outside but a soft, marshmallowy centre.
It is quite unusual for a meringue to have an "eggy" flavour and unfortunately this is usually an indication that the eggs are slightly stale. Check that the eggs are within their "best before" date and that they have been stored correctly. If there were some beads of syrup on the meringue, particularly near the base, then that is an indication that the sugar was not fully dissolved and can sometimes make the egg flavour more prominent, though this is rare. Make sure that you use caster or superfine sugar, as this dissolves easily, and whisk until the sugar has completely dissolved. You can check by rubbing a little of the whisked egg misture between your finger and thumb - it should feel smooth and not grainy.
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