disaster day -lots of flops!

[pandateddy]

I have had a bit of a disastrous day today with several recipes that I tried. My kitchen bench is covered with heaps of egg yolks because I tried to make 3 pavlovas (all with no success). They turned out like pancakes as  the mixture was runny and not stiff and when they were on the tray it just spread everywhere. After my 3rd attempt, I gave up. Anyone have any ideas?
  I also made some creme brulee from the edc book and both times I have tried this recipe the custard doesn't seem to set properly. Has anyone else had this problem?

[Meagan]

Sorry you had a bad day PT I haven't made either of those recipes as yet. I am sure someone will come along and help you

[pandateddy]

Thanks. I have been designated the official pavlova maker for xmas day so I thought I would get in early and have a practice run. Still got a few days up my sleeve to perfect it!

[judydawn]

I think most people have given up trying to make pavlova in the TMX pandateddy - they all use their Kitchenaid or mixmaster as I will be doing when I make a pavlova roll for Christmas tea. I know ILB went through dozens of eggs when she was trying to perfect it a while back and eventually succeeded.  I tried the same recipe and it failed for me so I wouldn't bother again. If there is anyone out there who has had continued success, it would be lovely to hear from you.

[cookie1]

I'm afraid I use my handy hand beater when I make pavlova, I'm too scared to try the TMX.

[faffa_70]

I have read tips somewhere, not sure if it is on here or not. Things like leave the MC off and beating the eggs at temp. Will see if I can find them and will let you know. Things are pretty hectic here as we have had a week of gastro 

[andiesenji]

Goodness, can it be happening in your part of the world also? 
I'm being cautious about doing a meringue today because here the humidity is too high.  (Something rare, except during the rainy season.)

I've had a lot of experience with these and know that there are just some times that it can be problematic when the ambient humidity is above 70% as it is this morning.  Hopefully, it will drop enough for me to have a good result and I am also going to try putting the baked structure straight into the dehydrator. 

[Thermomixer]

It is a pain making meringue in the Thermomix - I can do it, but prefer not to.

Generally do it at 37 or 50 degrees on speed 3 with the whites and then very, very slowly add then sugar, watching to see that it is all going OK.

If you over beat the whites or add the sugar too quickly then you may have a failure

[JulieO]

I made a roulade a few weeks ago using the TM and it was far inferior than when I've made using the old method, but I wanted to have a go just to see. 

I really think this is one of those instances where using an electric mixer is best.  It's not worth the risk of it not turning out in the TM.  It's so quick and easy with a mixer that this is the only way I would make it now, but that's okay, I really can't expect the TM to be able to do every single thing, though there's not much it can't do. 

[andiesenji]

For almost all of my purposes, the 2-liter limit is simply not adequate for the size of my meringue recipes.  Even the 6-qt Kitchenaid is just barely able to hold my usual batch. 

When I was doing commercial baking I had a 10-quart Hobart which made a big difference.  I sold it when I decided I no longer wanted to do commercial work, however I often miss it. 

[cathy79]

I've made little pavlovas with this recipe, and plan to make a big one for Christmas Day.  The little ones work, and the mixture is perfect so definitely should work.

http://www.forumthermomix.com/index.php?topic=951.0

The reviews look really positive.  I don't have any other mixer, so it's this or nothing!  Have to make it tomorrow.

[judydawn]

This is the one I was thinking of when ILB went through dozens of eggs before she got it right thanks to Bron.    ILB's computer is down for a short while but I'm sure as soon as it is fixed, she will comment on this thread.  No-one knows it better than her

[bron]

Yes this one does work, I have made this one, its the spice one! Has worked every time for me!

[cathy79]

And it works without the spices too!

[Nay-nay]

I made one last weekend for a BBQ, setting it on the 37^oC. I'm not sure how everyone likes their pav - if you like it like the shop bought ones (more soft, high and done in the spring tin) you would just about need double mixture. But I like it more flat and crispy, cooked on a pizza tray. Bottle of cream and heaps of fruit - no one even knows what came out of the oven - it just tastes good.