On 1/23/2014 10:04 PM, Melba's Jammin' wrote:
> 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!
>


Me! Me! Me!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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