Author Topic: Best Pavlova  (Read 12742 times)

Offline AnneUK

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Re: Best Pavlova
« Reply #15 on: January 15, 2010, 06:58:30 pm »
When you say that this pav is not too marshmallowy, do you think it would work as small meringues? I tried to make a simple meringue recipe last week and it was a disaster (so I followed the suggestion in the cookbook, added almonds and made little biscuits instead). I have some more egg whites to use up and was hoping to try again

Offline achookwoman

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Re: Best Pavlova
« Reply #16 on: January 16, 2010, 04:17:43 am »
AnneUK,  I think it would work as meringues.  I would leave them in the oven (turned off)  to dry them out..    A friend,  who is a professional cook,  suggested leaving out the vinegar, . as most people like the crust rather than the marshmellow