I used a recipe from the Edmonds Cookbook as advised by a New Zealand
friend. Beating the meringue was not the familiar way for me -- in this
recipe the egg whites and sugar and beated together from the get-go. I
will be curious to see if it has the characteristic soft interior a pav
is supposed to have. Stay tuned. Now I gotta find someone who'll eat
it!
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.