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graham[_4_]

On 20/09/2015 8:47 AM, wrote:
> On Sun, 20 Sep 2015 08:35:52 -0600, graham > wrote:
>
>> On 20/09/2015 8:11 AM, wrote:
>>> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" >
>>> wrote:
>>>
>>> Well the meringue does require some sugar to make it hold. About to
>>> make some shortly, ready for next weekend. Trouble is, I can't
>>> remember how many frozen egg whites I put in the bowl day before
>>> yesterday. So will have to check if there is some sort of ratio of
>>> sugar to cup of whites, or sugar to X oz of whites
>>>
>> I don't think it's too critical. A recipe in the UK Good Housekeeping
>> book I have uses 2oz per large egg white, that would be XL in N.America.
>> St.Delia uses the same proportion.
>> Graham
>
> I think you need enough for it to be crispy crunchy though. I will
> ignore St. Delia - in actual fact her recipe for making a Pavlova is
> the one I always follow, never fail. Unfortunately there is no ratio
> there but I did find on line and will make them St Delia's way with
> another cooks measurements.
>
> Her Pavlova recipe works every time and she debusted the myth about
> having to add cream of tartar, vinegar etc. Egg white and sugar only.
> She added the tip that you beat the whites until you can hold the bowl
> upside down without the eggs sliding out, that way you know exactly
> when you have beaten them enough, but not gone over the yellow line
> into too much.
>
> St Delia - wow you philistine!
>
She's reliable, which is more than you can say about the deities:-)
Graham