PAVLOVA LOVER!!! HELP?

Question

could some one please tell me the best recepie for pavlova!

i have always wanted to make one but they never turn out! i have made to today and i had to throw them both out :( help! i want pav!!! hehe

Answer 1

for every egg white and two tablespoon of sugar. So eg..

beat 5 egg whites (room temp) till thick and stable. Gradually add 10 tablespoons of sugar till glossy. Heap onto a greased tray

place in a pre heated oven 120oc(250F) for 1-1.5 hrs till dried out but not brown. Turn off oven and allow to cool in oven.

Bowl must be completely dry that you whip the egg whites in and make sure no yolk.

this is what I always use with great success. If you have duck eggs use them they are great for pav's

Answer 2

I found this recipe on:  allrecipes.com   Very easy and very good.  They have others recipes and you can check out the reviews written by other cooks.  I think Pavlova is one of the least appreciated deserts. I so amazed at the number of people who have never tried it but once they do their addicted ..so good.  Hope this helps.

Easy Pavlova SUBMITTED BY: Rosina PHOTO BY: mrab03

"To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites."

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Original recipe yield 1 pavlova  

SERVINGS (Help)

     Servings    

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INGREDIENTS (Nutrition)

4 egg whites

1 1/4 cups white sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 teaspoons cornstarch

1 pint heavy cream

6 kiwi, peeled and sliced

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DIRECTIONS

Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Bake for 1 hour. Cool on a wire rack.

Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices.

Answer 3

Just whip some egg whites until they are fluffy, with some sugar and a tiny bit of cream of tartar, and mound into a ring and bake at 450oC until the peaks are brown.  Fill with whipped cream and top with strawberries and kiwi slices.