What are the characteristics of a good one?
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On 1/21/2014 1:06 PM, Melba's Jammin' wrote:
> What are the characteristics of a good one?
>

The meringue should be a little sweet, dry and never crunchy. The
topping should be wet enough to flavor the pavlova but not too runny.

I'm going on a cruise in a few weeks and am looking forward to at least
one pavlova for dessert. I love the strawberry ones.

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

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Tue, 21 Jan 2014 13:53:14 -0600, Janet Wilder >
wrote:

> On 1/21/2014 1:06 PM, Melba's Jammin' wrote:
> > What are the characteristics of a good one?
> >
>
> The meringue should be a little sweet, dry and never crunchy. The
> topping should be wet enough to flavor the pavlova but not too runny.

Is meringue powder used for it?


--

Good Food.
Good Friends.
Good Memories.

In article >,
says...
>
> On Tue, 21 Jan 2014 13:53:14 -0600, Janet Wilder >
> wrote:
>
> > On 1/21/2014 1:06 PM, Melba's Jammin' wrote:
> > > What are the characteristics of a good one?
> > >
> >
> > The meringue should be a little sweet, dry and never crunchy. The
> > topping should be wet enough to flavor the pavlova but not too runny.
>
> Is meringue powder used for it?

Holy shit, what is meringue powder?

Janet UK

On Wed, 22 Jan 2014 00:10:34 +0000, Janet wrote:


> Holy shit, what is meringue powder?

Yeah, I've never heard of it either - and thought maybe somebody was
pulling a leg or two here... but after the Worcestershire sauce powder,
nothing would surprise me.

Another thing that I'll pass on is that 'egg beater' stuff. I know some
folks like it, but it kinda reminds me of army rations or the some like.

--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
news
> On Wed, 22 Jan 2014 00:10:34 +0000, Janet wrote:
>
>
>> Holy shit, what is meringue powder?
>
> Yeah, I've never heard of it either - and thought maybe somebody was
> pulling a leg or two here... but after the Worcestershire sauce powder,
> nothing would surprise me.
>
> Another thing that I'll pass on is that 'egg beater' stuff. I know some
> folks like it, but it kinda reminds me of army rations or the some like.

I've never seen any WS powder either and I'm not sure I would be tempted

--
http://www.helpforheroes.org.uk/shop/

On Wed, 22 Jan 2014 08:58:29 +0200, ChattyCathy
> wrote:

>On Wed, 22 Jan 2014 00:10:34 +0000, Janet wrote:
>
>
>> Holy shit, what is meringue powder?
>
>Yeah, I've never heard of it either - and thought maybe somebody was
>pulling a leg or two here... but after the Worcestershire sauce powder,
>nothing would surprise me.
>
>Another thing that I'll pass on is that 'egg beater' stuff. I know some
>folks like it, but it kinda reminds me of army rations or the some like.

Meringue powder is what is used by bakeries everywhere. It's used in
the boxed angel food cake mixes. I don't think you would find it on
your supermarket shelf, but maybe. A fairly easy to get item.
Definitely could be found in a cake bakers supply shop. I've never
used it, but I have noticed it offered many places -- Amazon, King
Arthur,
Janet US

In article >, cathy1234
@mailinator.com says...
>
> On Wed, 22 Jan 2014 00:10:34 +0000, Janet wrote:
>
>
> > Holy shit, what is meringue powder?
>
> Yeah, I've never heard of it either - and thought maybe somebody was
> pulling a leg or two here... but after the Worcestershire sauce powder,
> nothing would surprise me.

:-(

I had to google. Meringue powder contains gum :-(
>
> Another thing that I'll pass on is that 'egg beater' stuff.

Me too.

Janet UK

On Wed, 22 Jan 2014 08:58:29 +0200, ChattyCathy
> wrote:

> On Wed, 22 Jan 2014 00:10:34 +0000, Janet wrote:
>
>
> > Holy shit, what is meringue powder?
>
> Yeah, I've never heard of it either - and thought maybe somebody was
> pulling a leg or two here... but after the Worcestershire sauce powder,
> nothing would surprise me.
>

It's used to make royal icing. That's all I know. I don't like
meringue and the thought of a Pavlova gags me.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Meringue powder is pretty well known among bakers who make a lot of desserts. It is just what it says:
powdered egg whites, that you can reconstitute with water and whip like egg whites. I use it sometimes
to stabilize whipped cream without adding more sugar. I get it at the Ace Hardware store that sells Wilton
cake supplies; or at a kitchen shop.

N.

Meringue powder can be found wherever there are Wilton cake supplies, if not at the
supermarket. It is handy stuff added to real whipped cream to make it hold its shape
better. It has been around for a long time.

N.

In article >
Janet > writes:
>In article >,
>says...
>>
>> Is meringue powder used for it?
>
> Holy shit, what is meringue powder?

http://bakingbites.com/2009/01/what-is-meringue-powder/


--
Drew Lawson | I'd like to find your inner child
| and kick its little ass

In article > ,
Janet > wrote:

> In article >,
> says...
> >
> > On Tue, 21 Jan 2014 13:53:14 -0600, Janet Wilder >
> > wrote:
> >
> > > On 1/21/2014 1:06 PM, Melba's Jammin' wrote:
> > > > What are the characteristics of a good one?
> > > >
> > >
> > > The meringue should be a little sweet, dry and never crunchy. The
> > > topping should be wet enough to flavor the pavlova but not too runny.
> >
> > Is meringue powder used for it?
>
> Holy shit, what is meringue powder?
>
> Janet UK

Pretty much dried powdered egg whites. Michael's craft stores carry the
Wilton brand. You can mix it with powdered sugar to make royal icing.
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

"Melba's Jammin'" > wrote in message
...
> What are the characteristics of a good one?
> --
> Barb,
> http://www.barbschaller.com, as of April 8, 2013.

When baked it should be just off-white (very pale coffee colored) with a
marshmallowy interior.
Whatever you do, the crust is likely to crack.

For an 8" round pav, use:
3 L egg whites
3/4c sugar
1/2 tsp vinegar
2 tsp cornstarch
1/2 tsp vanilla

Whip whites until very stiff then beat in the sugar, 1/2 at a time. Then
beat in the remaining ingredients. Spread on non-stick parchment in an 8"
circle with higher edges to form a case. Bake just below the centre of the
oven at 300F for about an hour then leave it to cool in the oven.
Fill with whipped cream and fruit.
HTH
Graham

"graham" > wrote in message
...
>
> "Melba's Jammin'" > wrote in message
> ...
>> What are the characteristics of a good one?
>> --
>> Barb,
>> http://www.barbschaller.com, as of April 8, 2013.
>
> When baked it should be just off-white (very pale coffee colored) with a
> marshmallowy interior.
> Whatever you do, the crust is likely to crack.
>
> For an 8" round pav, use:
> 3 L egg whites
> 3/4c sugar
> 1/2 tsp vinegar
> 2 tsp cornstarch
> 1/2 tsp vanilla
>
> Whip whites until very stiff then beat in the sugar, 1/2 at a time. Then
> beat in the remaining ingredients. Spread on non-stick parchment in an 8"
> circle with higher edges to form a case. Bake just below the centre of the
> oven at 300F for about an hour then leave it to cool in the oven.
> Fill with whipped cream and fruit.
> HTH
> Graham
Use caster or berry sugar, i.e., finer than conventional granulated but not
powdered (frosting) sugar.

On Tue, 21 Jan 2014 12:59:13 -0700, "graham" > wrote:

>
> "Melba's Jammin'" > wrote in message
> ...
> > What are the characteristics of a good one?
> > --
> > Barb,
> > http://www.barbschaller.com, as of April 8, 2013.
>
> When baked it should be just off-white (very pale coffee colored) with a
> marshmallowy interior.
> Whatever you do, the crust is likely to crack.
>
> For an 8" round pav, use:
> 3 L egg whites

What do you do with the yolks?


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Tue, 21 Jan 2014 12:59:13 -0700, "graham" > wrote:
>
>>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > What are the characteristics of a good one?
>> > --
>> > Barb,
>> > http://www.barbschaller.com, as of April 8, 2013.
>>
>> When baked it should be just off-white (very pale coffee colored) with a
>> marshmallowy interior.
>> Whatever you do, the crust is likely to crack.
>>
>> For an 8" round pav, use:
>> 3 L egg whites
>
> What do you do with the yolks?
>
I add them to a couple of other whole eggs and scramble them for supper, or
I make a custard, or I use cartoned egg-whites
or....................................
Graham

In article >,
says...
>
> On Tue, 21 Jan 2014 12:59:13 -0700, "graham" > wrote:
>
> >
> > "Melba's Jammin'" > wrote in message
> > ...
> > > What are the characteristics of a good one?
> > > --
> > > Barb,
> > > http://www.barbschaller.com, as of April 8, 2013.
> >
> > When baked it should be just off-white (very pale coffee colored) with a
> > marshmallowy interior.
> > Whatever you do, the crust is likely to crack.
> >
> > For an 8" round pav, use:
> > 3 L egg whites
>
> What do you do with the yolks?

Make lemon curd, or egg custard, or mayonnaise.

Janet UK

In article >,
says...
>
> What are the characteristics of a good one?

The meringue should be home made, firm but still a tad squidgy in the
middle; a few earthquake cracks on the surface are acceptable but there
should not be any oozing syrup leaks.

The fruit should be fresh and preferably slightly acid(strawberries or
raspberries ideal) to contrast with the sweet meringue and bland cream;

the cream should be real fresh cream not that godawful spraycan stuff,
beaten till it holds shape but not stiff.

Janet UK

On Tuesday, January 21, 2014 4:09:34 PM UTC-8, Janet wrote:
> In article >,
>
> says...
>
> >
>
> > What are the characteristics of a good one?
>
>
>
> The meringue should be home made, firm but still a tad squidgy in the
>
> middle; a few earthquake cracks on the surface are acceptable but there
>
> should not be any oozing syrup leaks.
>
>
>
> The fruit should be fresh and preferably slightly acid(strawberries or
>
> raspberries ideal) to contrast with the sweet meringue and bland cream;
>
>
>
> the cream should be real fresh cream not that godawful spraycan stuff,
>
> beaten till it holds shape but not stiff.
>
>
>
> Janet UK

So....how long will they hold after you put the fruit in them???

And how long will just the meringue hold by itself? Refrigerated? not?

In article >,
says...
>
> On Tuesday, January 21, 2014 4:09:34 PM UTC-8, Janet wrote:
> > In article >,
> >
> > says...
> >
> > >
> >
> > > What are the characteristics of a good one?
> >
> >
> >
> > The meringue should be home made, firm but still a tad squidgy in the
> >
> > middle; a few earthquake cracks on the surface are acceptable but there
> >
> > should not be any oozing syrup leaks.
> >
> >
> >
> > The fruit should be fresh and preferably slightly acid(strawberries or
> >
> > raspberries ideal) to contrast with the sweet meringue and bland cream;
> >
> >
> >
> > the cream should be real fresh cream not that godawful spraycan stuff,
> >
> > beaten till it holds shape but not stiff.
> >
> >
> >
> > Janet UK
>
> So....how long will they hold after you put the fruit in them???

A few hours. If you're expecting guests to a meal/party, assembling
the pavlova in the hour before they arrive works fine.

> And how long will just the meringue hold by itself? Refrigerated? not?

I make the meringue in the morning before its to be served, don't
refrigerate it, just store at room temp with something protective over
it, like a plastic cake box or a biscuit tin, until you're ready to
assemble it with the fruit and cream. Once assembled keep it in a cool
room but not in the fridge.

Janet UK

Janet UK, why do you say Reddi Whip is "godawful." It is real whipped cream. However, it doesn't hold
its shape as well as a home whipped cream,( which I make with powdered sugar), and probably
wouldn't be successful for a pavlova.

N.

In article >,
says...
>
> Janet UK, why do you say Reddi Whip is "godawful."

Because it's processed slime.

> It is real whipped cream.

First, it's not been whipped, it's nitrous-oxide propelled giving a
horrible texture; and second, it's not pure cream; cream is only ONE of
the ingredients, see

http://www.reddiwip.com/real-cream-difference

The rest are water, sugar, corn syrup, natural and artificial
flavours, mono- and diglycerides, carageenan, and the propellant nitrous
oxide.

Here's what mono-and diglycerides are

http://www.stopkillingmykids.com/mon...-diglycerides/

Janet UK

On 30/10/2014 9:38 AM, Janet wrote:
> In article >,
> says...
>>
>> Janet UK, why do you say Reddi Whip is "godawful."
>
> Because it's processed slime.
>
> > It is real whipped cream.
>
> First, it's not been whipped, it's nitrous-oxide propelled giving a
> horrible texture; and second, it's not pure cream; cream is only ONE of
> the ingredients, see
>
> http://www.reddiwip.com/real-cream-difference
>
> The rest are water, sugar, corn syrup, natural and artificial
> flavours, mono- and diglycerides, carageenan, and the propellant nitrous
> oxide.
>
> Here's what mono-and diglycerides are
>
> http://www.stopkillingmykids.com/mon...-diglycerides/
>
> Janet UK
>
My late F-I-L was once chairman of the UK Dairy and Ice-cream Commission
(or some big industry body of similar name).
At some big exhibition there was a stand promoting an artificial cheese.
He asked why on earth would they make such a thing and the answer was:
"Shelf life."
Graham

On Thu, 30 Oct 2014 13:13:33 -0300, wrote:

> On Thu, 30 Oct 2014 15:38:26 -0000, Janet > wrote:
>
> >In article >,
> says...
> >>
> >> Janet UK, why do you say Reddi Whip is "godawful."
> >
> > Because it's processed slime.
> >
> > > It is real whipped cream.
> >
> > First, it's not been whipped, it's nitrous-oxide propelled giving a
> >horrible texture; and second, it's not pure cream; cream is only ONE of
> >the ingredients, see
> >
> >http://www.reddiwip.com/real-cream-difference
> >
> > The rest are water, sugar, corn syrup, natural and artificial
> >flavours, mono- and diglycerides, carageenan, and the propellant nitrous
> >oxide.
> >
> > Here's what mono-and diglycerides are
> >
> > http://www.stopkillingmykids.com/mon...-diglycerides/
> >
> > Janet UK
>
> I have never used it but figured there had to be 'stuff' in it if it
> kept forever and was propelled out. Seems to be mostly the
> ingredients why I prefer to make my own icecream, rather than buy
> store bought. The latter has a list of chemical ingredients so you
> could be forgiven thinking you were buying a fire extinguisher or
> similar

You're eating way too much whipped cream anyway if that's going to
make any sort of a difference in your DtD health.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 30 Oct 2014 17:33:00 -0300, wrote:

> On Thu, 30 Oct 2014 11:36:53 -0700, sf > wrote:
>
> >On Thu, 30 Oct 2014 13:13:33 -0300, wrote:
> >
> >> On Thu, 30 Oct 2014 15:38:26 -0000, Janet > wrote:
> >>
> >> >In article >,
> >> says...
> >> >>
> >> >> Janet UK, why do you say Reddi Whip is "godawful."
> >> >
> >> > Because it's processed slime.
> >> >
> >> > > It is real whipped cream.
> >> >
> >> > First, it's not been whipped, it's nitrous-oxide propelled giving a
> >> >horrible texture; and second, it's not pure cream; cream is only ONE of
> >> >the ingredients, see
> >> >
> >> >http://www.reddiwip.com/real-cream-difference
> >> >
> >> > The rest are water, sugar, corn syrup, natural and artificial
> >> >flavours, mono- and diglycerides, carageenan, and the propellant nitrous
> >> >oxide.
> >> >
> >> > Here's what mono-and diglycerides are
> >> >
> >> > http://www.stopkillingmykids.com/mon...-diglycerides/
> >> >
> >> > Janet UK
> >>
> >> I have never used it but figured there had to be 'stuff' in it if it
> >> kept forever and was propelled out. Seems to be mostly the
> >> ingredients why I prefer to make my own icecream, rather than buy
> >> store bought. The latter has a list of chemical ingredients so you
> >> could be forgiven thinking you were buying a fire extinguisher or
> >> similar
> >
> >You're eating way too much whipped cream anyway if that's going to
> >make any sort of a difference in your DtD health.
>
> You don't know me so how do you make that call ? Today I walked for
> over an hour, steep uphill, downhill stuff. Came home and washed the
> outside of the 17ft balcony windows ready for winter coming. Did a
> load of washing. Went to a friends and did all the pics she needed
> done for advertising some stuff. Pretty average day for me, how about
> telling us all you achieved ?
>
> Supper tonight, grilled chicken leg, baked spud and sprouts. No
> dessert, only when I have visitors. I had a boiled egg for lunch
> with a piece of toast, yogurt and two kiwis for brekkie.
>
> And you ? How much did you consume? How much did you burn ?
>
> I believe you are overweight and don't do much, would that be
> correct??

Oh, so you didn't like what I said huh? Well, you can put my canned
whipped cream in your pipe and smoke it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 30 Oct 2014 08:24:11 -0300, wrote:

> On Wed, 29 Oct 2014 19:02:31 -0700 (PDT), Nancy2
> > wrote:
>
> >Janet UK, why do you say Reddi Whip is "godawful." It is real whipped cream. However, it doesn't hold
> >its shape as well as a home whipped cream,( which I make with powdered sugar), and probably
> >wouldn't be successful for a pavlova.
> >
> >N.
>
> I prefer to use whipping cream because it is just that cream - can't
> imagine what other ingredients are added to Reddi Whip to make it
> shelf stable and aersolized.

I thought pavlova was egg white (a dessert that seems to be popular
with Brits, not Americans). I hate egg whites in the form of
meringue, so I'll never eat it, however I'll play since the topic is
now whipped cream.

Nancy is probably like I am. I don't use enough whipped cream to make
whipping my own every time I want a dab worth while. Buying a whole
carton to whip is a waste of time and money, but having a can of
something whose first ingredient is heavy cream is fine for the
occasional dab on something. When guests are over and I need enough
for it to make sense - sure I'll buy a carton of heavy cream and whip
it, but the only time I ever do that is when I have pumpkin pie to eat
and that's once a year. Then I'll whip the carton and let it drip
overnight in a fine strainer so the leftovers won't separate on me.
It's something I didn't even do once last year. Canned whipped cream
is fine for the far less than once in a Blue Moon occasional need and
I want the product to be shelf stable, because it won't be used up
immediately or even any time soon. If I bought a can right now, I'd
still have half of it left by Valentine's Day... maybe more.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/30/2014 10:31 AM, sf wrote:

> I thought pavlova was egg white (a dessert that seems to be popular
> with Brits, not Americans).

So did I. I've had it several times and it's always made with egg
whites. It's a meringue shell with macerated fruit, usually berries, in
side.

When I didn't see it on the menu on my last cruise, the kitchen was kind
enough to make one especially for me. It was wet and not very good, but
I had to eat it up and thank them profusely. :-)




--
From somewhere very deep in the heart of Texas

On 10/30/2014 11:14 AM, wrote:
> On Thu, 30 Oct 2014 10:49:36 -0500, Janet Wilder >
> wrote:
>
>> On 10/30/2014 10:31 AM, sf wrote:
>>
>>> I thought pavlova was egg white (a dessert that seems to be popular
>>> with Brits, not Americans).
>>
>> So did I. I've had it several times and it's always made with egg
>> whites. It's a meringue shell with macerated fruit, usually berries, in
>> side.
>>
>> When I didn't see it on the menu on my last cruise, the kitchen was kind
>> enough to make one especially for me. It was wet and not very good, but
>> I had to eat it up and thank them profusely. :-)
>
> That'll teach you
>

For certain!

Next cruise is the river cruise in Europe coming up soon. I will NOT
ask for special desserts.

--
From somewhere very deep in the heart of Texas

On Thu, 30 Oct 2014 13:10:26 -0300, wrote:

> On Thu, 30 Oct 2014 08:31:01 -0700, sf > wrote:

> >Nancy is probably like I am. I don't use enough whipped cream to make
> >whipping my own every time I want a dab worth while. Buying a whole
> >carton to whip is a waste of time and money, but having a can of
> >something whose first ingredient is heavy cream is fine for the
> >occasional dab on something. When guests are over and I need enough
> >for it to make sense - sure I'll buy a carton of heavy cream and whip
> >it, but the only time I ever do that is when I have pumpkin pie to eat
> >and that's once a year. Then I'll whip the carton and let it drip
> >overnight in a fine strainer so the leftovers won't separate on me.
> >It's something I didn't even do once last year. Canned whipped cream
> >is fine for the far less than once in a Blue Moon occasional need and
> >I want the product to be shelf stable, because it won't be used up
> >immediately or even any time soon. If I bought a can right now, I'd
> >still have half of it left by Valentine's Day... maybe more.
>
> Do you mean to tell me you can't buy little containers (250ml) of
> fresh whipping cream in the USA ?

Of course I can. That's way too much cream to whip for one or two
servings.

> That's just enough for topping a
> pie, or serving with pavlova.

You must look like a whale if you can eat an entire pie or pavlova in
one sitting.

> I only buy a 1litre size at Xmas.

I'd only buy that size if I'm serving it to 20-30 people, which is
*never* these days and 8 people would mean leftovers if I whipped up a
16 oz carton.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 30 Oct 2014 17:25:26 -0300, wrote:

> On Thu, 30 Oct 2014 11:35:19 -0700, sf > wrote:
>
> >On Thu, 30 Oct 2014 13:10:26 -0300, wrote:
> >
> >>
> >> Do you mean to tell me you can't buy little containers (250ml) of
> >> fresh whipping cream in the USA ?
> >
> >Of course I can. That's way too much cream to whip for one or two
> >servings.
> It does keep you know

Doe it keep for a year?
> >
> >
> >> I only buy a 1litre size at Xmas.
> >
> >I'd only buy that size if I'm serving it to 20-30 people, which is
> >*never* these days and 8 people would mean leftovers if I whipped up a
> >16 oz carton.
>
> Surprising how it goes somehow over Xmas and NY's - do people not drop
> in to visit you ??

Why would I bake a pie to serve drop ins?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 21 Jan 2014 13:06:08 -0600, Melba's Jammin' wrote:

> What are the characteristics of a good one?

Meringue must be crispy on the outside and just a tad gooey on the
inside... I find it's easy enough to accomplish this when I use really
fresh eggs - and I always have some of those around ;-)

Anyway, thanks for reminding me about it - daughter will probably have a
ball making it at the weekend <g> and the dogs can have a few egg yolks -
they love 'em.

--
Cheers
Chatty Cathy

In article >,
ChattyCathy > wrote:

> Meringue must be crispy on the outside and just a tad gooey on the
> inside... I find it's easy enough to accomplish this when I use really
> fresh eggs

I was using the freshest eggs I had, too, Cathy, thinking that a high
white would be good for a meringue. Imagine my shock to find something
"somewhere" that * specified* "not the freshest" eggs. That source said
a runny white, rather than a thick one, would make up the best meringue.
Go figure.

--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On Sun, 26 Jan 2014 15:11:16 -0600, Melba's Jammin' wrote:

> In article >,
> ChattyCathy > wrote:
>
>> Meringue must be crispy on the outside and just a tad gooey on the
>> inside... I find it's easy enough to accomplish this when I use really
>> fresh eggs
>
> I was using the freshest eggs I had, too, Cathy, thinking that a high
> white would be good for a meringue. Imagine my shock to find something
> "somewhere" that * specified* "not the freshest" eggs. That source said
> a runny white, rather than a thick one, would make up the best meringue.
> Go figure.

Never would have thought that either. I've used 'older' eggs and the
meringue was just... not as nice. Must have been something I did wrong
(which is not unusual) ;-)

--
Cheers
Chatty Cathy

Melba's Jammin' wrote:
> What are the characteristics of a good one?
>
The bitch should start salivating when you ring the bell.

Cheers,

Michael Kuettner

On Tue, 21 Jan 2014 13:06:08 -0600, Melba's Jammin'
> wrote:

>What are the characteristics of a good one?

I wasn't even sure what a pavlova consisted of so, of course, I
googled it.
I now know I won't be making one in the near future.
Even on the rare occasion I'm confronted with lemon meringue pie, if I
can do it without being rude, I will push the meringue to the side. If
I'm served it as a guest, I'll choke it down.
Just one of those hangups one keeps since childhood I guess. And in my
case, childhood was prior to WWII ;-).

Ross.
Southern Ontario, Canada

On 2014-01-22 1:00 PM, Ross@home wrote:

> Even on the rare occasion I'm confronted with lemon meringue pie, if I
> can do it without being rude, I will push the meringue to the side. If
> I'm served it as a guest, I'll choke it down.

My father hated lemon meringue pie, but he was a good guest. When served
lemon meringue pie at a friend's house he not only managed to choke it
down but he raved about it. He was so convincing that the wife thought
he really liked it, so every time they went there for dinner she made
lemon meringue pie.

On Wed, 22 Jan 2014 15:43:46 -0400, wrote:

>On Wed, 22 Jan 2014 13:00:44 -0500, Ross@home wrote:
>
>>On Tue, 21 Jan 2014 13:06:08 -0600, Melba's Jammin'
> wrote:
>>
>>>What are the characteristics of a good one?
>>
>>I wasn't even sure what a pavlova consisted of so, of course, I
>>googled it.
>>I now know I won't be making one in the near future.
>>Even on the rare occasion I'm confronted with lemon meringue pie, if I
>>can do it without being rude, I will push the meringue to the side. If
>>I'm served it as a guest, I'll choke it down.
>>Just one of those hangups one keeps since childhood I guess. And in my
>>case, childhood was prior to WWII ;-).
>>
>>Ross.
>>Southern Ontario, Canada
>
>Well the topping on lemon meringue and the meringue for a Pavlova,
>bear no resemblance.

I'll take your word for it. Too many other desserts that I really like
to take a chance on baked egg whites ;-).
Ross.
Southern Ontario, Canada

> wrote in message
...
> On Wed, 22 Jan 2014 13:00:44 -0500, Ross@home wrote:
>
>>On Tue, 21 Jan 2014 13:06:08 -0600, Melba's Jammin'
> wrote:
>>
>>>What are the characteristics of a good one?
>>
>>I wasn't even sure what a pavlova consisted of so, of course, I
>>googled it.
>>I now know I won't be making one in the near future.
>>Even on the rare occasion I'm confronted with lemon meringue pie, if I
>>can do it without being rude, I will push the meringue to the side. If
>>I'm served it as a guest, I'll choke it down.
>>Just one of those hangups one keeps since childhood I guess. And in my
>>case, childhood was prior to WWII ;-).
>>
>>Ross.
>>Southern Ontario, Canada
>
> Well the topping on lemon meringue and the meringue for a Pavlova,
> bear no resemblance.
>
I've been making a lot of macarons recently, using Italian meringue. The
leftover meringue I've made into mini meringues that have gone down well.
Italian meringue is fiddly to make but it is easier to handle than the
simpler French version.
When I lived in Australia, one could order Pavlova bases from the local
deli. I'm sure, given the fragile nature of a real Pav, that they used
Italian meringue.
Graham

On Tuesday, January 21, 2014 11:06:08 AM UTC-8, Melba's Jammin' wrote:
> What are the characteristics of a good one?
>
> --
>
> Barb,
>
> http://www.barbschaller.com, as of April 8, 2013.

wow.....lookit at all the different ways people make it.

https://www.google.com/search?hl=en&...12.Wd-0TJS0cA0