Does anyone have a fool proof recipe for a Pavlova? I'm looking for
one where the meranguine is a little chewy.

Handy Andy wrote:
>
> Does anyone have a fool proof recipe for a Pavlova? I'm looking for
> one where the meranguine is a little chewy.

If you want a meringue that is a little chewy you should probably be
looking for a meringue recipe. Pavlova is supposed to be soft.

A decent meringue recipe should be easy to find. Just make sure that you
leave them in the oven to dry out.

"Handy Andy" > wrote in message
oups.com...
> Does anyone have a fool proof recipe for a Pavlova? I'm looking for
> one where the meranguine is a little chewy.
>
This James Martin recipe from UKTV Food site has a nice meringue.

a.. Pavlova
Servings: 8
b.. Level of difficulty: Intermediate
c.. Preparation Time: 25 minutes
d.. Cooking Time: 6 hours, - 12 hours
Ingredients
For the meringue
a.. 6 egg whites
b.. 200g caster sugar
c.. 1 tsp cornflour
For the filling
a.. 600ml double cream
b.. 100g white chocolate
c.. 125g Raspberries
d.. 50g Strawberries
e.. 50g Redcurrants
f.. 50g tay berries
g.. 25g blackcurrants
h.. 2-3 sprigs Mint, to decorate

Method
1. Preheat the oven to 170C/gas 3.

2. Line a large baking tray with non-stick baking paper.

3. Whisk the egg whites with an electric whisk on high speed and add the
sugar.

4. Reduce the speed and add the cornflour. Return to high speed and whisk
until the mixture is stiff.

5. Spread with a spatula onto the lined baking tray and place in the oven.
Turn off the oven and leave for 6-8 hours or overnight to dry out.

6. Whisk the cream until softly peaking.

7. Melt the white chocolate in a heatproof bowl over a pan of simmering (not
boiling) water.

8. Place the meringue carefully on a serving plate. Spread the white
chocolate over the base of the meringue and top with cream. Arrange the
fruit on top and decorate with mint sprigs.


Sarah

On Sat, 18 Aug 2007 21:24:35 -0000, Handy Andy
> wrote:

>Does anyone have a fool proof recipe for a Pavlova? I'm looking for
>one where the meranguine is a little chewy.
>
To get a chewy pavlova, you have to let it go a bit stale. A pavlova
is soft on the inside, crisp on the outside. However, my son and I
also love it a little chewy. Cook as per normal then leave it in the
fridge or a cake tin for a couple of days. Don't worry if it seems to
have beads of sweat on it. That's just underprocessed sugar. You won't
notice it when you eat it, especially once it's decorated.

Here's a standard New Zealand pavlova recipe:

3 egg whites
3 tsp cornflour (corn starch)
1/2 tsp vanilla essence
3 tbsp cold water
1 tsp malt vinegar
1 cup caster sugar (finely ground sugar, not as smooth as icing
[confectioner's] sugar, but much finer than ordinary sugar -- is it
what you call superfine?)

Beat egg whites till very stiff. Add caster sugar, a bit at a time,
beating thoroughly.
Add cold water, vanilla essence and vinegar. Beat for a moment.
Add cornflour, beat till just mixed in.

On a greased oven tray (baking sheet) pile mounds into a circle shape;
shape it a little but don't be fussy on the shape. Don't make it too
thin -- think big dollops, about ?? four-ish inches high ?? It's not
rocket science! Three egg whites give a fairly smallish circle of that
height. (For a larger pavlova, increase the recipe with egg whites and
sugar, not so much the other ingredients. If you want to know my
all-time favourite recipe, 8-10 individual pavlovas, email me at
. Hopefully, spam won't notice the email embedded in
this!)

In a preheated oven, cook 350F for 15 mins, turn off the oven and
leave it till it's completely cold, one hour or more.

To serve, cover with whipped cream and decorate with strawberries,
kiwifruit or whatever you wish. Chocoate hail is also nice.

Kathy in NZ

On Aug 27, 2:14 am, (Kathy in NZ) wrote:
>
> Here's a standard New Zealand pavlova recipe:
>
> 3 egg whites

[snip]

It is nice to see uses for egg whites other than just meringues. Too
many of them end up in the garbage disposal.
>
> Kathy in NZ

--Bryan