Thread: Pavlova
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Janet Janet is offline
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Default Pavlova
In article >,
says...
>
> On Tue, 21 Jan 2014 13:53:14 -0600, Janet Wilder >
> wrote:
>
> > On 1/21/2014 1:06 PM, Melba's Jammin' wrote:
> > > What are the characteristics of a good one?
> > >
> >
> > The meringue should be a little sweet, dry and never crunchy. The
> > topping should be wet enough to flavor the pavlova but not too runny.
>
> Is meringue powder used for it?

Holy shit, what is meringue powder?

Janet UK
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