• Lucas
• 02 May, 2026
• • Pavlova Recipe
  • Meringue Troubleshooting
  • Dessert Storage
  • Baking Science
  • Custard Toppings

Why Is My Pavlova Weeping and How Can I Stop It?

There are few kitchen moments more deflating than pulling a magnificent pavlova from the refrigerator, only to find it sitting in a disheartening puddle of sticky, amber-colored syrup. You did everything right: the peaks were stiff, the shell was crisp, the marshmallowy center was perfect. Yet, it wept. This isn’t a sign of failure; it’s a lesson in chemistry.