On Wed, 10 Mar 2021 08:08:37 -0400, Lucretia Borgia
> wrote:

>On Tue, 09 Mar 2021 20:18:40 -0500, Boron Elgar
> wrote:
>
>>On Tue, 09 Mar 2021 20:57:03 -0400, Lucretia Borgia
> wrote:
>>
>>>On Tue, 09 Mar 2021 18:50:22 -0500, Boron Elgar
> wrote:
>>>
>>>>On Tue, 9 Mar 2021 15:09:52 -0700, Graham > wrote:
>>>>
>>>>>On 2021-03-09 2:37 p.m., Boron Elgar wrote:
>>>>
>>>>>> Thanks for the recipe. I always find Delia loads of fun to read, too.
>>>>>>>
>>>>>>
>>>>>Go easy on the lemon juice. I have overdone it in the past and have had
>>>>>to add salt as a result. Start with half of the quantity.
>>>>>Delia's recipes are absolutely reliable.
>>>>
>>>>Which makes her heads and shoulders above Martha Stewart. I have had
>>>>too many disasters with her, thou I enjoy watching her do fancy food
>>>>works.
>>>
>>>I have used Delia's recipe for Pavlova for years, no muss, no fuss,
>>>works wonderfully every time without fail.
>>
>>
>>Never made one. Always admired them. Now I know where to look for a
>>recipe.
>
>Her comments on making meringues in general are exactly right, no need
>to add vinegar etc etc. She was also the first to advocate turning
>the bowl upsidedown to check whether the whites were beaten enough,
>over beating them is ruinous.

AHA- another lesson learned. I am used to meringues in general, both
regular and Swiss, but hadn't the foggiest idea how or if a Pavlova
differed. I have seen them shaped, I have seen them decorated with
fruit and cut, but never knew those characteristics the prevented
shattering or a gooey mess.

Thanks!