Forum Has anybody successfully made Pavlova in the Thermomix?
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Hi Mando,
Recipes published by Thermomix in Australia will be suitable for use in both TM31 and TM5 models. Recipe community only allows us to select one machine model when publishing recipes.
If the recipe is published from another user and they have stated TM5, you will just need to double check the quantity of the ingredients to make sure that your TM31 bowl is not over filled.
Hope this helps,
Kind regards,
I have been looking as well - but found a brilliant one in a thermomix calendar -2013 calender that came with my machine - if you google "thermomix pavlova 2013 calendar" - i think a couple of links will come up and take you to it - its the first one ive done that worked.
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All the pavlova recipes I can find seem to have for TM5 & not for other models - mine was a second hand gift so I'm assuming it is an older model - I need pav for this evening so don't want one that had to rest for 24hrs! Any recipe or help with modifying recipes posted would be appreciated
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I have made pav a few times in my thermie and met with varying degrees of success. The only recipe which I consistently had success with was from the community site and has now been removed. The recipe started off by saying to clean your bowl for about 10 mins with water and vinegar and from memory used about 12 egg whites. This was the best pav ever and the recipe is now gone :( I think the lady who had the recipe took it down to include it in a book or something. Fiona Hoskins' tips sound spot on.
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I make lots of Pavs and meringues in the TM and they are very easy. Once or twice my mixture has gone a bit runny and then I know I've made a mistake somewhere but I pour it into a lined lamington tin and bake it anyway. When it's cooked I cut it into rectangles and stack it up with strawberries/cream/custard/lemon curd etc and pretend I meant it to be like that and no-one knows any different!
Here are a few tips that help the end result to be thick and fluffy:
1. Eggs must be at room temperature and cracked into glass/stainless steel or ceramic bowls as plastic containers often have traces of oil on the surface
2. Bowl, blades and butterfly must be squeaky clean and free from all grease - cleam yours with vinegar and water if in doubt
3. Mill the sugar into icing sugar first and add in small teaspoons waiting for each spoonful to beat in and dissolve before adding the next one
4. Always have the MC off so you can get more air into the meringue - this also allows you to see into the bowl and make sure the mixture is nice and thick before adding the next spoonful of sugar
5. Try not to let the egg whites touch your skin when you crack them as the oil from hands/moisturizers can contaminate the egg whites too
Have fun eating all the delicious pavs and meringues as you practice!
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i found these tips after making my Pavlova flop, however I had followed all tips except not having my eggs in a plastic container. Needless to say I ended up with a liquid meringue which is cooking and will be made into Eton Mess and the kids will never know of Mums pavlova failure.
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Me too! Pavlova disaster .... Only borrowing thermi for a while to see how I click with it 
Pav didn't work, but I didn't follow a recipe....to the very runny egg white and sugar mix I added some almond flour and grated chocolat and baked it in a tin... But I will try again and look for a recipe
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I'm about to try making a pavlova in the Thermomix, and there's one thing I'm being really careful of, and that's fat.
Even the slightest bit of fat in a bowl when you're whipping egg whites will ruin the whip. And unfortunately, fat clings to plastics, like the lid, and the butterfly. It might also be stuck on the blades.So, just to be careful, I've done a self clean, with the butterfly in. Water up to near the top, taken to 80 degrees, with a drop of detergent in the bowl, not vinegar. Then, I took out the blade and handwashed it as well, rubbing detergent on the blade seal and rinsing it off to try to get any fat off. It felt slick to the touch beforehand, and less so after.Then I did the same to the lid seal, and washed the lid separately, as well as giving the butterfly a good inspection to make sure nothing was sticking to it.Maybe it won't work! But hopefully I've given myself a head start.TL;DR: Wash all plastic bits including the butterfly in hot soapy water, and make sure you use friction (like a dishcloth and your hands) to get all the fat off, or your egg whites will fall.
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I used 50C as per this recipe: http://www.recipecommunity.com.au/node/17148 and followed all of Fiona's advice above.
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I just came here looking for tips. I just wasted a dozen free range eggs over 4 attempts to make the top of a half finished EDC Lemon Meringue Pie with no success at all. Pie in the bin and off to the Cheese cake Shop to get a birthday cake before hubby gets home. 
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I have made several pavs in the thermomix - and "fingers crossed" they have all been a success.
I followed the recipe from " In the Mix" cookbbok,,
also following fionas tips above should ensure success
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Often it depends on the eggs. Staler eggs will fluff up much better. Did you follow all the instructions and tips that Fiona posted?
Sometimes, they just fail. Even Dani says that in the book on the Pavlova recipe page.
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The secret to fluffy meringue in the TMX is heat.
Eggs also must be out of the fridge for 24 hours.
And, everything Fiona said.
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Thanks for the link to your pav tips Erica! Love the photos!
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I made the pavlova from p.161 in "In The Mix" with my friend the other day and was very pleased with how it turned out. I had had two previous failures but the In The Mix recipe pretty much descibes a method similar to Fiona's tips above and was quite straight forward. We took photos and wrote a blog post which you can read about here:
http://honeyyoubaked.com/2011/11/27/pavlova-blog-ho/
Happy pavlova making!
P.S. I love the rescue tips, thanks Fiona
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Wow, Fiona! Thanks for putting all that detailed guidance into writing. That will be a wonderful help to people.
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I make lots of Pavs and meringues in the TM and they are very easy. Once or twice my mixture has gone a bit runny and then I know I've made a mistake somewhere but I pour it into a lined lamington tin and bake it anyway. When it's cooked I cut it into rectangles and stack it up with strawberries/cream/custard/lemon curd etc and pretend I meant it to be like that and no-one knows any different!
Here are a few tips that help the end result to be thick and fluffy:
1. Eggs must be at room temperature and cracked into glass/stainless steel or ceramic bowls as plastic containers often have traces of oil on the surface
2. Bowl, blades and butterfly must be squeaky clean and free from all grease - cleam yours with vinegar and water if in doubt
3. Mill the sugar into icing sugar first and add in small teaspoons waiting for each spoonful to beat in and dissolve before adding the next one
4. Always have the MC off so you can get more air into the meringue - this also allows you to see into the bowl and make sure the mixture is nice and thick before adding the next spoonful of sugar
5. Try not to let the egg whites touch your skin when you crack them as the oil from hands/moisturizers can contaminate the egg whites too
Have fun eating all the delicious pavs and meringues as you practice!
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Have a look in the 2012 calendar - good tips there for making pavlova in TMX.
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Hello,
I have made pavlova - the first attempt was perfect and the second time I tried to make it, the egg whites just didn't go fluffy like they normally would. I'm not sure what happened - maybe my bowl just had a drop of water in it under the blades or something - egg whites can be very temperamental! I just used the butterfly and followed the instructions in the book but I can't give you any reasons for it not working!
Posts:
Hello,
I have made pavlova - the first attempt was perfect and the second time I tried to make it, the egg whites just didn't go fluffy like they normally would. I'm not sure what happened - maybe my bowl just had a drop of water in it under the blades or something - egg whites can be very temperamental! I just used the butterfly and followed the instructions in the book but I can't give you any reasons for it not working!
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I have had my Thermomix for several years, and niether I, nor my mother in law who is a pro at them, have successfully used the Thermomix to make Pavlova. We just can't get the egg whites to go fluffy.
I have also asked Consultants to no avail.
It is in the recipe book, so it must be do able. I don't want to have to buy a mixer. Has anybody successfully done the Pavlova, and if so what were your tricks for success?