Weeping Pavlova: Why It Happens and How to Fix It

When your weeping pavlova, a meringue-based dessert that leaks liquid instead of staying crisp and dry. Also known as sweating pavlova, it’s one of the most frustrating things that can happen to even experienced bakers. You followed the recipe, whipped the egg whites to stiff peaks, baked it slow and low—and yet, after cooling, there’s a sticky puddle underneath. It’s not your fault. It’s chemistry. And it’s fixable.

A pavlova, a crisp-on-the-outside, marshmallow-soft-on-the-inside meringue dessert named after a Russian ballerina relies on three things: clean equipment, precise sugar addition, and humidity control. If any of those fail, the structure collapses. Sugar doesn’t just sweeten—it stabilizes. Adding it too fast or in coarse granules means it doesn’t fully dissolve, leaving behind liquid that seeps out as the meringue cools. That’s the weeping. And it’s not mold. It’s not spoilage. It’s just unincorporated sugar crying out for help.

Another culprit? egg whites, the foundation of any meringue, which must be free of fat or yolk to hold air properly. Even a tiny bit of grease from a dirty bowl or a fleck of yolk can break the foam. Cold eggs don’t whip as well as room-temperature ones. And if you live in a humid climate—like much of the UK—the moisture in the air can seep into the meringue as it cools, making it soggy from the outside in. That’s why some bakers leave pavlovas in the oven overnight with the heat turned off.

Then there’s the sugar type. Granulated white sugar works best. Icing sugar? Too fine—it dissolves too fast and can make the meringue dense. Brown sugar? Too moist. And don’t even think about substituting honey or maple syrup. They add water. More water means more weeping. Stick to plain sugar, add it slowly, one tablespoon at a time, while whipping. Wait until the mixture looks glossy and holds a stiff peak before you stop.

And don’t forget the vinegar or cornstarch. A teaspoon of white vinegar or a tablespoon of cornstarch added at the end helps the meringue hold its shape and absorb excess moisture. It’s not magic. It’s science. Vinegar lowers the pH, which makes the proteins bond tighter. Cornstarch acts like a sponge. Both are small fixes with big results.

When you bake it, low and slow is the only way. 120°C for 1.5 to 2 hours. No peeking. Opening the oven door too early? That’s a quick way to crash the structure. Let it cool completely inside the oven. That’s the secret most blogs won’t tell you.

You’ll find posts here that break down exactly how to get that perfect crisp shell, what happens when you skip chilling the bowl, and why some recipes call for cream of tartar while others don’t. Some will show you how to rescue a weeping pavlova after it’s already happened. Others will tell you which brands of egg whites work best, or how to make vegan versions without eggs at all. This isn’t about perfection. It’s about understanding why things go wrong—and how to make them right next time.