Thanks heaps. if Im just using normal sugar not caster sugar is it still one cup!
duckmoon,
Oct 6, 9:47pm
do you have a food processor! you can put ordinary sugar in the food processor and make it finer.
shop-a-holic,
Oct 6, 10:07pm
You can get Castor Sugar in Canada. It's called SUPERFINE sugar. Just as the americans call Icing Sugar "Confectioners Sugar" in the US.Castor sugar is also called Superfine in the US. It will be well worth researching in your local area for it.
donnabeth,
Oct 6, 11:03pm
scoop some mixture out and lick your finger. If it's no longer crunchy it's ready.
I have used ordinary sugar in the past and it never occurred to me to alter the quantities. i don't suppose it makes much difference as when you look at the variety of recipes the sugar can very tremendously.
Good luck with your pav, and enjoy your weekend of international flavours.
pickles7,
Oct 7, 1:48pm
pavlova.large
6 egg whites, 3 Cups Icing Sugar, 2 teaspoons Cornflour, 2 teaspoons White Vinegar, add 2 Tablespoons Boiling water., Beat until thick and smooth .approx 15 mins Pile onto a baking Paper lined oven tray Cook for 5 minutes at 200 degrees C, then turn down and cook a further 1 1/2 hours at 100 degrees C. (Leave in oven to cool)
Quotepickles7 (457 )12:24 pm, Mon 8 Feb #3
This is what we used in our bakery, never failed. Don't have to stand over it, beat 15 minutes, while doing something else, time was money. lol. Good volume, never leaked, more like the ones you buy in the box, marshmallow right through.
buzzy110,
Oct 7, 9:12pm
This looks like an interesting recipe and I'd like to try it as a 'take-to'. Can you elaborate a teensy weensy bit please! Do you beat the egg whites till stiff first or do you just throw whites and sugar in together and beat 15mins then add the remaining ingredients or does the whole lot go in together and get beaten for 15mins!
juliewn,
Oct 7, 11:07pm
Hi Buzzy. I make a similar recipe - everything goes into a large mixer bowl and is beaten for 15 minutes. it tastes great - a marshmallow type pav with slightly crusty outer.
I pile the mix on a large flat pyrex plate, then bake.I leave it on this plate to decorate and serve from, so it's not needing to be transferred to another plate/platter. It travels beautifully.
juliewn,
Oct 7, 11:08pm
Hi Katje. whatever sugar you use, use the same amount as the recipe includes.
Enjoy your time there. :-)
levintofu,
Oct 10, 3:17pm
do you line it! paper/butter/tinfoil! or does it pull away from the pan! i imagine it stuck to the inside of the tin and the tin breaking the crust when opening. i should just suck it up and try it :P
levintofu,
Oct 10, 9:30pm
you grease it with butter! and it still rises!
some what counter intuitive but i trust you cookessentials. and a recipe would be great i've used that good ol Edmunds one for the first few tries. and they all failed (perhaps not totally the recipe's fault but it left me gun shy) but the last time i tried i used one out of America's Test Kitchen and it worked awesome but the crust was alot thicker (i'm thinking i left it a tad late before turning off the oven) than i'd prefer. but it stayed really fluffy inside
buzzy110,
Oct 10, 9:50pm
Thank you juliewn. Will get to make this novel pav some time before Xmas, I'm sure.
katje,
Oct 10, 10:22pm
Hurray! I followed al the tips did 3 test runs- first 2 were edible but they were flat as heck - so tried again today and it worked! No one at the table had heard of Pavlova and they passed over their pumnpkin pies and lemon meringue pies to have a slice, which was covered with cream and kiwi fruit. They all loved it thanks so much everyone!
katje,
Oct 10, 10:23pm
Thanks again!
cookessentials,
Oct 10, 10:30pm
Not butter though, trust me, it will work. I have been making ot for years, It has a nice crunchy outside and a marshmallow centre. The trick is to leave it in the oven till cold. I shall return tonight with the recipe. Do you have a 20cm springform tin! I use a non-stick one.
levintofu,
Oct 10, 10:33pm
yes armed with 20cm springform but it sticks to normal cakes so i can only imagine will def stick to a pav! or maybe not! trial and error will prevail.
but i can always do with an excuse for a purchasing expedition.
pickles7,
Oct 11, 1:23am
Put all the ingredients in the bowl and beat 15 minutes. buzzy110.I like the crunchy bits , and prefer to just pile it onto paper.
cookessentials,
Oct 11, 1:44am
Hoping you have an electric beater levintofu! I just have a hand held electric beater.
juliewn,
Oct 11, 4:48am
Hi. :-) congratulations on your Gold Medal achievement :-) bet it tasted good.
For the flattened pavlova's, a form of 'Eton Mess' could be made, using those instead of meringues. fold broken chunks of pavlova with whipped cream, marshmallows, drained pineapple, chopped set jelly. whatever you choose. fold all together and pile in pretty dishes to serve. enjoy :-)
cookessentials,
Oct 11, 3:11pm
You will get better incorporation of the sugar if you use the electric. You wont need luck, it will be fine. Do not drown the tin in spray will you! just a light even coating all over will suffice.
bev00,
Oct 13, 4:27am
^ ^ chocolate pav > yummo
rainrain1,
Oct 13, 11:00am
Or add cinnamon to your meringue mixture, make 3 thin small dinner plate size meringues from your mixture, and cook till crisp.then fill each layer plus the top, with chocolate and cinnamon flavoured cream.Decorate top with flake choc bar.Best made and filled a few hours ahead of serving
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