In article >,
ChattyCathy > wrote:

> On Sat, 25 Jan 2014 16:23:59 -0600, Melba's Jammin' wrote:
>
> > Here is a link to some pictures of it:
> > http://s817.photobucket.com/user/fifty7tbird/library/
>
> Jesus, Mary and Joseph, Barb - that looks fantastic! My daughter (as
> predicted) wants to make pavlova today - she's gonna get even more
> inspired when she sees these photos!
>
> I really think you should have your own cooking/baking/pickling show...
> <g>

As Miche Campbell (used to be a regular here, from Christchurch, I
think, now) told me, it's not as difficult as it might look. A heavy
duty mixer, though, is a must. I used this recipe:
http://www.food.com/recipe/pavlova-f...w-zealanders-f
avourite-recip-456659
Starting the sugar with the egg whites was a hard thing for me to do‹any
meringue I've ever been involved with before had the sugar added
gradually after the whites had been beaten to at least a soft peak. I
gritted my teeth and talked to myself, "Just follow the damned
directions, Barbara!!"
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.