Pavlova emergency

[Anonymous]

Help! Made a pavlova for a dinner tonight (with guests). Just let it set in the oven after baking and there's a puddle of syrupy water coming out of the pavlova! It physically looked fine until I saw that! I'm using Ina's recipe, which I made once before without incident a number of years ago. I will re-make it, but wonder if anyone has any idea what went wrong? I did have two small flecks of yolk in there (literal specks) and one site I found said that alone could ruin it. Perhaps this is it?

[Anonymous]

Anonymous wrote:Help! Made a pavlova for a dinner tonight (with guests). Just let it set in the oven after baking and there's a puddle of syrupy water coming out of the pavlova! It physically looked fine until I saw that! I'm using Ina's recipe, which I made once before without incident a number of years ago. I will re-make it, but wonder if anyone has any idea what went wrong? I did have two small flecks of yolk in there (literal specks) and one site I found said that alone could ruin it. Perhaps this is it?

In my experience, and I haven't made a ton of pavlovas but some, that will do it. You can't have ANY yolk in it. NONE.

[Anonymous]

Yes, it's the yolk.

[Anonymous]

Zero yolk. Not a speck. I'm surprised you ever got to stiff peaks with yolk in it. It's likely the area around the tiny spots of yolk liquified while it was baking.

[Anonymous]

No yolk or the whites wont whip properly, however, what you describe sounds like weeping which happens in the oven. you cannot fix this. it is a common challenge with meringue. either cover it up with whipped cream before serving or start over. sorry to be the one to tell you.