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Old 21-01-2014, 07:06 PM posted to rec.food.cooking
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Default Pavlova

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

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Old 21-01-2014, 07:53 PM posted to rec.food.cooking
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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.

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Old 21-01-2014, 07:59 PM posted to rec.food.cooking
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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


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Old 21-01-2014, 08:18 PM posted to rec.food.cooking
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"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.


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Old 21-01-2014, 08:42 PM posted to rec.food.cooking
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Default Pavlova

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?


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Old 21-01-2014, 08:43 PM posted to rec.food.cooking
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Default Pavlova

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?


--

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Good Friends.
Good Memories.
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Old 21-01-2014, 10:30 PM posted to rec.food.cooking
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Default Pavlova


"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


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Old 22-01-2014, 12:11 AM posted to rec.food.cooking
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Default Pavlova

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


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Old 22-01-2014, 06:58 AM posted to rec.food.cooking
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Default Pavlova

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.

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Old 22-01-2014, 07:03 AM posted to rec.food.cooking
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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

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Old 22-01-2014, 10:02 AM posted to rec.food.cooking
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"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

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Old 22-01-2014, 02:10 PM posted to rec.food.cooking
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Default Pavlova

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/


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| and kick its little ass
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Old 22-01-2014, 04:54 PM posted to rec.food.cooking
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Default Pavlova

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


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