What are the characteristics of a good one?
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

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.

I'm going on a cruise in a few weeks and am looking forward to at least
one pavlova for dessert. I love the strawberry ones.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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"Melba's Jammin'" wrote in message
...
What are the characteristics of a good one?
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

When baked it should be just off-white (very pale coffee colored) with a
marshmallowy interior.
Whatever you do, the crust is likely to crack.

For an 8" round pav, use:
3 L egg whites
3/4c sugar
1/2 tsp vinegar
2 tsp cornstarch
1/2 tsp vanilla

Whip whites until very stiff then beat in the sugar, 1/2 at a time. Then
beat in the remaining ingredients. Spread on non-stick parchment in an 8"
circle with higher edges to form a case. Bake just below the centre of the
oven at 300F for about an hour then leave it to cool in the oven.
Fill with whipped cream and fruit.
HTH
Graham

"graham" wrote in message
...

"Melba's Jammin'" wrote in message
...
What are the characteristics of a good one?
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

When baked it should be just off-white (very pale coffee colored) with a
marshmallowy interior.
Whatever you do, the crust is likely to crack.

For an 8" round pav, use:
3 L egg whites
3/4c sugar
1/2 tsp vinegar
2 tsp cornstarch
1/2 tsp vanilla

Whip whites until very stiff then beat in the sugar, 1/2 at a time. Then
beat in the remaining ingredients. Spread on non-stick parchment in an 8"
circle with higher edges to form a case. Bake just below the centre of the
oven at 300F for about an hour then leave it to cool in the oven.
Fill with whipped cream and fruit.
HTH
Graham
Use caster or berry sugar, i.e., finer than conventional granulated but not
powdered (frosting) sugar.

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?


--

Good Food.
Good Friends.
Good Memories.

On Tue, 21 Jan 2014 12:59:13 -0700, "graham" wrote:


"Melba's Jammin'" wrote in message
...
What are the characteristics of a good one?
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

When baked it should be just off-white (very pale coffee colored) with a
marshmallowy interior.
Whatever you do, the crust is likely to crack.

For an 8" round pav, use:
3 L egg whites

What do you do with the yolks?


--

Good Food.
Good Friends.
Good Memories.

"sf" wrote in message
...
On Tue, 21 Jan 2014 12:59:13 -0700, "graham" wrote:


"Melba's Jammin'" wrote in message
...
What are the characteristics of a good one?
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

When baked it should be just off-white (very pale coffee colored) with a
marshmallowy interior.
Whatever you do, the crust is likely to crack.

For an 8" round pav, use:
3 L egg whites

What do you do with the yolks?

I add them to a couple of other whole eggs and scramble them for supper, or
I make a custard, or I use cartoned egg-whites
or....................................
Graham

In article ,
says...

What are the characteristics of a good one?

The meringue should be home made, firm but still a tad squidgy in the
middle; a few earthquake cracks on the surface are acceptable but there
should not be any oozing syrup leaks.

The fruit should be fresh and preferably slightly acid(strawberries or
raspberries ideal) to contrast with the sweet meringue and bland cream;

the cream should be real fresh cream not that godawful spraycan stuff,
beaten till it holds shape but not stiff.

Janet UK

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

In article ,
says...

On Tue, 21 Jan 2014 12:59:13 -0700, "graham" wrote:


"Melba's Jammin'" wrote in message
...
What are the characteristics of a good one?
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

When baked it should be just off-white (very pale coffee colored) with a
marshmallowy interior.
Whatever you do, the crust is likely to crack.

For an 8" round pav, use:
3 L egg whites

What do you do with the yolks?

Make lemon curd, or egg custard, or mayonnaise.

Janet UK

On Wed, 22 Jan 2014 00:10:34 +0000, Janet wrote:


Holy shit, what is meringue powder?

Yeah, I've never heard of it either - and thought maybe somebody was
pulling a leg or two here... but after the Worcestershire sauce powder,
nothing would surprise me.

Another thing that I'll pass on is that 'egg beater' stuff. I know some
folks like it, but it kinda reminds me of army rations or the some like.

--
Cheers
Chatty Cathy

On Tue, 21 Jan 2014 13:06:08 -0600, Melba's Jammin' wrote:

What are the characteristics of a good one?

Meringue must be crispy on the outside and just a tad gooey on the
inside... I find it's easy enough to accomplish this when I use really
fresh eggs - and I always have some of those around ;-)

Anyway, thanks for reminding me about it - daughter will probably have a
ball making it at the weekend g and the dogs can have a few egg yolks -
they love 'em.

--
Cheers
Chatty Cathy

"ChattyCathy" wrote in message
news
On Wed, 22 Jan 2014 00:10:34 +0000, Janet wrote:


Holy shit, what is meringue powder?

Yeah, I've never heard of it either - and thought maybe somebody was
pulling a leg or two here... but after the Worcestershire sauce powder,
nothing would surprise me.

Another thing that I'll pass on is that 'egg beater' stuff. I know some
folks like it, but it kinda reminds me of army rations or the some like.

I've never seen any WS powder either and I'm not sure I would be tempted

--
http://www.helpforheroes.org.uk/shop/

In article
Janet writes:
In article ,
says...

Is meringue powder used for it?

Holy shit, what is meringue powder?

http://bakingbites.com/2009/01/what-is-meringue-powder/


--
Drew Lawson | I'd like to find your inner child
| and kick its little ass

On Wed, 22 Jan 2014 08:58:29 +0200, ChattyCathy
wrote:

On Wed, 22 Jan 2014 00:10:34 +0000, Janet wrote:


Holy shit, what is meringue powder?

Yeah, I've never heard of it either - and thought maybe somebody was
pulling a leg or two here... but after the Worcestershire sauce powder,
nothing would surprise me.

Another thing that I'll pass on is that 'egg beater' stuff. I know some
folks like it, but it kinda reminds me of army rations or the some like.

Meringue powder is what is used by bakeries everywhere. It's used in
the boxed angel food cake mixes. I don't think you would find it on
your supermarket shelf, but maybe. A fairly easy to get item.
Definitely could be found in a cake bakers supply shop. I've never
used it, but I have noticed it offered many places -- Amazon, King
Arthur,
Janet US