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160gr eggs? Thats One Big Chicken
I do make pavlova quiet often as i entertain quiet a bit so im going to give this one ago. When i make mine everyone comes back for more cus mine is not sweet like u buy in the shops. Im going to give another comment when i have tried it.cu yu soon.
I know it was a month ago but I have a reply for Mindy. It comes from the www.joyof baking.com recipe for pavlovas discussion-
Australian Stephanie Alexander in her excellent book "The Cook's Companion" gives us a few pointers on how to tell a good Pavlova, "if syrupy droplets form on the surface of the meringue, you'll know you have overcooked it; liquid oozing from the meringue is a sign of undercooking". So it is best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly."
I hope that helps Mindy
Read more: http://joyofbaking.com/Pavlova.html#ixzz0cGOSKxQY
If the eggs only weigh, say, 59-60 grams each howcan the egg whites weigh 160 grams each?
I think what was intended was that because eggs come in various sizes the TOTAL weight of egg whites had to be about 160 grams. Is that correct?
Is Reneegade the only one who spotted the typo? Kerri obviously didn't
When I made this pavlova it looked fantastic. Once I dressed the pav within about 1hr it was leaking sugar syrup out from the sides.
Does anyone know how to avoid this?
Please see my separate answer below
How many 160 g egg whites does the recipe require? Anyone know?
This is a pavlova. Maybe the younger people of today don't recognise it but this is the old fashioned way of making a pavlova - fruits of your choice on the top. Didn't buy pre cooked versions from the super market in those days.
cool beans (Y)
Definately looks good and not to hard will have to try this one.
This sounds like a light and delicious end to christmas meal, will have to try this year.
I am looking forward to using my culinary skills in creating some wonderful meals using these fabulous recipes during the festive season!!
My family loved this recipe and it's the perfect end to a delicious Christmas meal. Thanks Neil!
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