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This recipe is posted at
http://www.menkaura.com/Forum/index.php?topic=3D97.0

Regards, Gary


Ingredients:

4 egg whites
225 g sugar
teaspoon of vinegar
teaspoon of vanilla
dessertspoon of cornflour
tablespoon of cold water
pinch of salt

Preparation:

Beat egg whites and pinch of salt together until stiff. Add half the
sugar slowly while beating, then the other half likewise. Then add the
rest of the ingredients one by one, beating as you go.

Draw a circle around a small dinner plate on baking paper and place on
oven tray. Place the mixture in the circle, making the edges slightly
higher than the middle.

Cook at 120=B0C / 250=B0F for one hour and then 100=B0C / 225=B0F for 1
hour. You may want to let the Pavlova cool in the oven before you
expose it to the elements.

When cold, fill the middle with whipped cream and put fruit on top.

Serves 6.

On 2 Oct 2005 11:18:17 -0700, "Gary" > wrote:

>Let me know how you get on join us at
>http://www.menkaura.com/Forum/index.php
>
>This recipe is posted at
>http://www.menkaura.com/Forum/index.php?topic=3D97.0
>
>Regards, Gary
>
>
>Ingredients:
>
>4 egg whites
>225 g sugar
>teaspoon of vinegar
>teaspoon of vanilla
>dessertspoon of cornflour
>tablespoon of cold water
>pinch of salt
>
>Preparation:
>
>Beat egg whites and pinch of salt together until stiff. Add half the
>sugar slowly while beating, then the other half likewise. Then add the
>rest of the ingredients one by one, beating as you go.
>
>Draw a circle around a small dinner plate on baking paper and place on
>oven tray. Place the mixture in the circle, making the edges slightly
>higher than the middle.
>
>Cook at 120=B0C / 250=B0F for one hour and then 100=B0C / 225=B0F for 1
>hour. You may want to let the Pavlova cool in the oven before you
>expose it to the elements.
>
>When cold, fill the middle with whipped cream and put fruit on top.
>
>Serves 6.
>
I haven't checked the quantities but the recipe itself looks correct,
except for the cooking of it. Recipes vary, but in general, either
cook your temperature for one hour then turn the oven off and leave it
in there till cold. Two hours of heat would make it too crispy.
Pavlova should be crisp on the outside, soft in the middle.

The end bit is also wrong.

DON'T fill the middle with whipped cream. This implies you're going to
try to cut the pavlova in half. It will break to bits if you do this.
Put cream on top then decorate it with fruit.

I have a new, favourite recipe for individual pavlovas, which I make
every Christmas. Unlike other pavlova recipes, everything is mixed at
the same time and it works a treat. Watch your mixer doesn't get
overheated.

Individual pavs
(serves 10)

8 egg whites (room temperature eggs)
pinch salt
460g caster sugar
1 tbsp cornflour
1 tsp malt vinegar
1/2 tsp pure vanilla essence

Preheat oven to 100C. Line a tray with baking paper (or grease tray).
Place all ingredients in large bowl of electric mixer. Beat 25-30 mins
till stiff. Mixture should appear satiny and no sugar granules should
be visible.
Using a large metal spoon, dollop 10 mounds of mixture on a tray.
Bake 1 1/4 hours till crisp.