tag:blogger.com,1999:blog-33059553.post7234277537853915653..comments2023-10-18T04:57:46.005-07:00Comments on Mrs. Joseph's Kitchen: PavlovaMrs. Joseph aka SackJo22http://www.blogger.com/profile/08156522395476349086noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-33059553.post-37322855161845818622009-11-03T18:07:08.988-08:002009-11-03T18:07:08.988-08:00You're right in that your main problem was equ...You're right in that your main problem was equipment. This recipe used to be made with a hand-beater (like those ones with two whisks and a crank handle) but to save time everyone now uses a hand or stand electric mixer. I wouldn't attempt to do this with a little electric stirrer because the the eggs need to be whipped into peaks or it'll be a mess. The sugar needs to be added to these peaked eggs very gradually and once they're added it will be very glossy, peaked firmly, and a bright sugary white.<br />Your recipe seems fine (but large). I use this one http://www.theage.com.au/articles/2006/01/23/1137864840477.html?page=4Unknownhttps://www.blogger.com/profile/16616969291584331362noreply@blogger.comtag:blogger.com,1999:blog-33059553.post-71228038133362776642008-10-31T13:54:00.000-07:002008-10-31T13:54:00.000-07:00My cousin made a pavlova that she served at a fami...My cousin made a pavlova that she served at a family barbeque. It was perfect.Mrs. Joseph aka SackJo22https://www.blogger.com/profile/08156522395476349086noreply@blogger.comtag:blogger.com,1999:blog-33059553.post-5007850678354479352008-06-20T01:55:00.000-07:002008-06-20T01:55:00.000-07:00Hi, I've made pavlovas quite a few times and this ...Hi, I've made pavlovas quite a few times and this is the recipe I follow:<BR/><BR/>4 egg whites<BR/>1 cup caster sugar<BR/>1 tsp lemon juice or vinegar<BR/>2 tsp cornflour<BR/><BR/>Beat egg whites till soft peak form<BR/>Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy (at least 10 mins)<BR/>Coer a baking tray with baking paper<BR/>Pile meringue ontop paper and shape into a large circle, leaving the centre slightly hollow<BR/>Bake in very slow oven for 1 1/2 hoursor until crisp on the outside<BR/>Turn oven off and leave pavlova to cool in oven with door ajar<BR/>Decorate with whipped cream<BR/><BR/>hope you'll have better success with this recipeLinniehttps://www.blogger.com/profile/16573095711030270830noreply@blogger.comtag:blogger.com,1999:blog-33059553.post-304801311533788552007-06-11T07:19:00.000-07:002007-06-11T07:19:00.000-07:00There was no cream of tartar -- whites were room t...There was no cream of tartar -- whites were room temperature. I'll have to try again sometime -- maybe using a different recipe!Mrs. Joseph aka SackJo22https://www.blogger.com/profile/08156522395476349086noreply@blogger.comtag:blogger.com,1999:blog-33059553.post-14923097927149117152007-06-10T13:24:00.000-07:002007-06-10T13:24:00.000-07:00Oh dear. That does seem an untested but published...Oh dear. That does seem an untested but published meringue recipe. I don't see cream of tartar or the temperature of the eggs mentioned and 2.5 cups of sugar seems excessive. I've only put teaspoons to tablespoons of sugar in meringues. When I had the chickens and way, way too many eggs to play with, I spent some time on meringues. They are hard...not just a science, but an art as well. Not that it can't be done with a whisk...but it's just so much better with a mixer. Very useful for folding into other dishes though.<BR/><BR/>Thanks so much for your visit. Ramps are a spring tradition here in the Appalachians. There is some concern that they aren't a sustainable food though and now that serious foodies have been taking notice, they are getting scarcer and scarcer. I don't share the location of my patch with anyone!Rosiehttps://www.blogger.com/profile/10264435407129343604noreply@blogger.com