I make Pavlova occasionally and it turns out pretty nice.
Someone told me today that they whisk in a mixer their egg whites and sugar for 30 mins !
They said that adds even more air and makes their pav nice and high. I usually would only do my whites for about 7 mins tops on the Kitchen Aid mixer and then it's done.
Does extra mixing mean even better Pavs ? I am thinking of trying it, but don't want to serve a flop at the BBQ on the weekend.
Is it possible to ruin it by over mixing, or is it the longer the better ??