I have a new Kitchenaid mixer which whips up pavlova in a most impressive manner. So my usual recipe in the kitchenaid is about 2 x more volume. The problem I'm having is that the much larger pavlova is not cooking the same as, it needs longer cooking time or should I start with a higher temperature! The obvious solution is to just halve the mixture and cook two pavlovas, but it would be great if I could get the huge one to cook properly. I'd really appreciate any tips or suggestions. My recipe only uses 4 egg whites and makes about 5.2 litres of pav ! thanks
Hi I do a four egg real easy receipt heat oven 150 turn down to 100 cook for an hour then turn oven off and leave in closed oven. Let mr know if you want receive
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.