Homemade pav is the best - that bought stuff is rubbish.
malcovy,
Dec 13, 9:14pm
This is the winning recipe off Campbell Live
350g egg whites (approx. 8-9 eggs depending on size) 35g hot water 400g-450g sugar – depending on the weather 1 tbsp vinegar 2 tsp vanilla
Method: • Put egg whites in bowl and add hot water • Begin beating, gradually adding sugar while beating • Add vinegar and vanilla towards the end of the sugar, and finish beating in the remaining sugar • Ensure mixture is thoroughly whisked before piling onto oven tray • Bake at between 160-180 – depending on your oven
Heather’s success secrets: • Sugar quantity is subjective – I use less sugar in my pav which makes it marshmallowier, however you won’t get a very crusty edge which some people prefer • Know your oven – every oven is different and you have to adapt to your oven to make a pav work. If the pav starts ballooning it means the oven is too hot – and what goes up must come down! • Avoid cooking pavlova when humid • It’s best to beat the egg whites when at room temperature – which is why the hot water helps
nfh1,
Jan 22, 10:26am
Bumping for gojojo2.
245sam,
Dec 8, 7:05am
nfh1, do you have a recipe!When Helen Jackson appeared on Good Morning on Monday she gave this recipe which she assured viewers was very easy with great results.
PAVLOVA 6 egg whites 1¾ cups caster sugar 1 tbsp each ofcornflourandboiling water 2 tsp each ofvanillaandvinegar
Place all the ingredients in a bowl, adding the boiling water last.Beat together for 20 minutes, then test for any graininess and when the mixture is smooth, pile it into a 24cm circle on a baking paper-lined oven tray. Bake at100°Cfor1 hour – DO NOT open the oven door – simply turn the oven off and leave the pavlova to cool in, and with, the oven.
Re uses for the egg yolks - lemon curd either for your usual use for lemon curd or it makes a delicious topping with/without cream on the pav, custard.more ideas can be found by doing a search here on this Trademe MB using egg yolks as the Keywords and Anytime as the Date posted option.
Have fun and enjoy your very own homemade pav.:-))
nfh1,
Dec 8, 7:16am
Thanks 235sam - no I did not have a recipe.
I am going to have a go, 20 minutes is a long time, I wonder how people managed before electricity!I going to do it before Xmas just in case I have a failure.
I do make lemon curd in thr microwave but have always put the full egg in, would I have to add anything if I just use yolks!
Thanks again.
nfh1,
Dec 8, 7:35am
I do not have a stainless steel one - I do have an old mixing bowl, a big brown ceramic one - would that be ok!
245sam,
Dec 8, 7:35am
nfh1, like yourself, I make lemon curd in the microwave using the first of the following recipes.
LEMON HONEY (Microwaved) 75g butter 3/4 cup sugar 2 tsp finely grated lemon rind 1/3 cup lemon juice 2 large eggs (beaten)
Put the butter, sugar, rind and juice into a little jug and cook on HIGH/100% power for 1-2 minutes, until the sugar has dissolved. Mix and gradually add to beaten eggs, stirring well. Return the mixture to the jug and cook on MEDIUM/50% power, stirring every minute until the mixture thickens, 3-5 minutes. The mixture will thicken more as it cools. Store in the refrigerator.
I have not actually made this version yet but it's a useful one if you have spare egg yolks and no other use for them. 1 cup sugar 100g butter grated rind of 1 lemon juice of 3 lemons 1 egg + 3 egg yolks
Cook by the same method as above.
Hope that helps.:-))
nfh1,
Dec 8, 7:46am
Thank you so much!
I only have a electric hand whisk so I don't think I will try to vac at the same time!
I will let you know how I get on and I may supply a photo!
245sam,
Dec 8, 8:57am
nfh1, just another thought re a hint that you may not knowi.e. atest to do to ensure that the pavlova mixture has been beaten sufficiently for the sugar to have dissolved.take a very small amount of the mixture and rub it between your thumb and fore finger - if the mixture is smooth with no feeling of grittiness of the sugar, then obviously the sugar is dissolved; if there is even a slight grittiness, then beat again - it is important that the sugar has fully dissolved into the mixture before the pavlova is cooked.:-))
elliehen,
Dec 8, 9:02am
nfh1, one more hint.Use caster sugar.The smaller crystalsmean faster dissolving.
levintofu,
Dec 9, 8:16pm
whatever you do don't open the oven till its completely cooled. i normally cook it after tea and leave overnight and serve at lunch the next day
i love cookessentials spring form idea it comes out mile high and very pretty (opposed to the "rustic" look i was doing before) i didn't even grease mine up and it popped right out my last one was a little browner than usual but very tasty and i kinda liked it that way too. so don't freak out if you turn down the oven a little late.
rosathemad,
Dec 10, 12:47am
nfh1, my recipe and pics are here - I also only have a hand mixer so don't do the leave-it-for-20-minutes thing. Regardless of the recipe you go with maybe the photos here will help a little: http://www.mrscake.co.nz/2010/08/donna-hay-pavlova.html
Lots of good tips on this thread! :-)
rosathemad,
Dec 10, 2:22am
No indeed, who wants food that looks perfect all the time! ;-) The cracks give it, uh, charm, right!
bedazzledjewels,
Dec 10, 2:23am
That's a great tip about boiling water to start the sugar dissolving.
td12,
Dec 10, 3:59am
Help please!I've just made my first pav, but it has what looks like syrup 'leaking' from it - is this because I didn't dissolve the sugar properly!
245sam,
Dec 10, 4:37am
td12, did you do the following as I advised nfh1 in #9 above!
"nfh1, just another thought re a hint that you may not know i.e. a test to do to ensure that the pavlova mixture has been beaten sufficiently for the sugar to have dissolved.take a very small amount of the mixture and rub it between your thumb and fore finger - if the mixture is smooth with no feeling of grittiness of the sugar, then obviously the sugar is dissolved; if there is even a slight grittiness, then beat again - it is important that the sugar has fully dissolved into the mixture before the pavlova is cooked. :-)) Quote 245sam (14 )9:57 pm, Wed 8 Dec #9":-))
wellyamerican,
Dec 12, 9:47pm
Thank you so much for sharing this pav recipe, I made one yesterday to try out for Christmas,it's awesome and so easy
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