I've tried several different recipes for Pavlovas and meringues from reputable cookbooks, but they always end up this way. What is the most likely reason for this?
- Their texture when going into the oven looks the same as foamed shampoo/bubble bath, no matter how much I whisk it (by hand). But on TV, the whipped egg whites look more like a bright white whipped cream. I wish I knew what the texture should look and feel like.
- I beat them in a ceramic bowl. I know they say to use metal, but does this actually matter?
- The bowl is dry and has been cleaned with regular dishwashing liquid. I doubt there's any grease in it.
- I'm not very good at cracking eggs, so the egg whites aren't 100% clear (there could be a speck of yellow, or white in it). Does this actually matter?
When I look in the oven they fall flat and brown pretty fast.