Making a pavlova, tips please

irishwexford

Couple of years ago tried to make my own, tried every recipe I could get my hands on but no luck. Just could not get it right and in the end after two weeks of trying I decided that my perfect pavolva comes from M & S. I now have a fan oven and would not even think of attempting it in this. I would be interested in trying in microwave though as its the only receipe I havent tried.:cool:

npsmama

I found this in a very old Aussie cookbook.
It sounds crazy as it uses boiling water but it produces wonderful meringues. The original recipe is halved but I like to use my Kenwood Chef and therefore the quantity below is best for me. But otherwise, it's pretty amazing that you can get 8 meringues out of just one egg white!!

2 egg whites
1 1/2 c. caster sugar
1/2 tsp. vanilla
1 tsp. white vinegar
1 tsp. cornflour
1/4 cup boiling water

Place all ingredients in the order given (so that the egg whites aren't cooked by the boiling water!) into a medium-sized bowl and beat with electric whisk until mixture is thick and satiny, about 12 minutes. It'll look like whipped cream (and taste heavenly although I know a lot of people wouldn't dream of eating uncooked eggs).

Spoon 16 blobs (I use a spring-loaded ice cream scoop) of mixture onto a tray (I use those washable baking papers).

Bake in middle of oven at 180 degreesC (350 degreesF) for
10 minutes; reduce heat to 150 degreesC (300 degreesF) and bake a further 45
minutes.

Allow to cool in oven - this is the hardest bit!! :rolleyes:
(This is shamelessly copied from my food blog.)

Pink.

Hi npsmama,

I've added your recipe to the main pavlova thread as it makes it easier for others to find.

Pink

lillythecat

Hi, I usually bake my pavlovas on a nice stainless steel tray (on piece of baking parchment to prevent skicking when serving) then I don't have to transfer the pavlova so less chance of it breaking up. I read that older egg whites are better for meringues as the hold their volume better - don't know if this is true. Lil

AussieLass

I've tried Pink's pav and it was lovely.


Thanks for that recipe npsmama. My Mum did a recipe that used hot water but I don't have her recipe books. Sounds very like it. :A

seasideshack

I wonder if anyone can help me track down a recipe that was on ITV's This Morning one day last week. It was for Meringue and a Rhubarb Pavlova. The chef was a woman whose name I can't remember, it began with a G if that helps. I have tried googling it but no luck and I can't locate it on the This Morning website either.

I want to make it for a treat over the Easter weekend so if anyone can find it for me I'd be delighted. Or does anyone have a good pavolva /merigue recipe? I haven't made either before.

Pink.

Hi seasideshak,

Is this the recipe? Pavlova with cream and rhubarb

Pink

seasideshack

that's the one!

thanks so much Pink - I could not find it myself

really looking forward to making this for easter.

jackieglasgow

Laura if there was any yolk in it or your bowl was not scrupulously clean they may not stiffen.

Jackie X

angeltreats

Are you absolutely sure that the bowl and whisk you're using were absolutely spotlessly clean before you put the egg whites in?