Why does my pavlova mix go soft in the bottom of the bowl before i pipe it?

Question

Why does my pavlova mix go soft in the bottom of the bowl before i pipe it?

Answer 1

There are several things that will deflate your meringue, temperature, non-clean utensils, wrong type of ingredient and method.

Temp: all utensils must be cold, whisk/beaters/bowls

Clean utensils: any oils/grease/food particles/water will contaminate your mixture, only use glass or stainless steel bowls.

Ingredient type: Sugar is sugar but for your application super fine bakers/castor sugar should be used.

Method: Sugar should be incorporated in stages, 1/4C per egg white, add each 1/4C and mixed until dissolved, then proceed.

Cream of Tarter can be used as an "insurance" 1/4tsp for every 3 egg whites.