...woohooo!

To quote from wikipedia.org:Pavlova:
"Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster sugar, white vinegar, cornstarch plus vanilla sometimes, and slow-baking the mixture to create the meringue.[5] This makes the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist. The pavlova's internal consistency is thus completely different from that normally associated with meringue, having more of a soft marshmallow texture."

We pulled out the old faithful (Edmonds Cookbook) flicked though the well worn pages until we found the all famous/ all traditional Pavlova recipe:

3 egg whites
3 tablespoons cold water
1 cup castor sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
3 teaspoons corn flour

 

Preheat oven to 150°C. Using an electric mixer, beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and corn flour. Line an oven tray with baking paper. Draw a 22 cm circle on the baking paper. Spread the pavlova to within 2 cm of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over. Bake pavlova for 45 minutes, then leave to cool in oven. Carefully lift pavlova onto serving plate. Decorate with whipped cream and fresh fruit. Serves 6.

from: thebookshelf.co.nz: Edmonds
abbreviated version available at recipezaar.com:5467

 

and set about whipping up a storm that would hopefully result in something edible and thank the kitchen gods it all turned out for the best...

Twitter Status: 6:48pm 6th May 2008 woohoo pavlova!

Hopefully Try stuffed crust pizza (pizzahut.co.nz) will be next to fall off the To Try list ;)

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