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My pavlova turned out too soft , sticky and "gooey". Yellowish liquid was seeping out of it during and continued after baking,

I'm not a pavlova expert, so I'm not sure if this is a common enough question to answer without more information, but it might help you get some answers if you explained how you made them. –  Aaronut Jan 1 '11 at 17:24

4 Answers 4

Weeping from what I understand is due to the sugar not being fully dissolved in the beating phase. There should be no graininess in the mixture when you go to bake.


Gooey is how they are meant to be on the inside, with a thin, crisp, and lightly browned shell, otherwise it's a meringue

Weeping is a common small problem, it shouldn't affect it too much, and can be corrected

Check out my post of how to make them What is the best way to making a great pavlova base?


This answer has a few troubleshooting tips, including the weeping issue: What is the best way to making a great pavlova base?

Given that yours was 'gooey' inside, perhaps it was undercooking in this case?


I'm think you overbeat the egg whites and the protein structure started to break down. Other possibilities: not adding any cornstarch or other starch to stabilize the foam, or not thoroughly dissolving the sugar.


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