Pavalova

[kassabella]

I am sorry I can't remeber the one egg Pavalova. Ernie ate the book. I think a friend may have the receipe so will add it later.

There are lots of receipes for Pavalova, and it is trial and error in the baking* as to how good it turns out.



Receipe number One.

4 egg whites
1 cup caster sugar.

Preheat the oven to 150 degrees celsius. Line a large oven tray with non stick paper.
Beat the egg whites intil soft peaks form. Gradually add the sugar. Beat well after each addition. Beat for 5-10 mins until all the sugar has dissolved. (goes sticky and runny if sugar not beaten enough)
Spread the meringue on the paper and run a palette knife around the edges making furrows all the way round. - This strenghtens the Pav and stops the edge crumbling. We usually give it a dip in the middle so the cream sit better.

Bake 30 mins or until pale and crsip, reduce the heat and bake 10-15 mins then turn the oven off and leave inside to cool.Some cooks leave the oven door ajar with a wooden spoon* and others leave the door closed.

When the Pav is cold decorate with whipped cream and fruit.


Receipe number two.

Four egg whites
3/4 cup castor sugar
tsp cornflour
1 teaspoon vinegar ( most N.Z. cooks put vinegar in the pav. Helps prevent it going sticky)
1/2 tsp vanilla

Beat egg whites until stiff. Add sugar gradually. Beat well Add remaining ingredients.
Bake at 150 degrees celsius* for 1 hour then leave in the oven for a further hour to cook. I would watch it in case it starts to get too golden. If it does turn the oven off.


Three egg pavalova.

3 egg whites beaten until stiff.
1 1/4 cups sugar
1 dessertspoon of cold water
3 teaspoons cornflour
1 teaspoon of vinegar.

Beat egg whites and gradually add the sugar. Then add remaining ingredients. Pour onto prepared tray and cook in 180 degrees celsius oven for 5 minutes. Turn the oven off and* leave for an hour.


No matter what receipe you use always beat sugar in gradually and beat until it isn't grainy. Takes about 5-10 mins. I use an electric beater. A friend uses a whisk.* Some people warm the sugar or beat over a bowl of warm water to dissolve the sugar. Be careful you don't cook the egg white.* You can use ordinary sugar or castor sugar.

There are various ways to cook Pav. I tend to use a hotter oven to start with, then turn it off and leave it overnight or* until it gets cold.This makes it crunchy. If it starts to get too golden turn it off.


It is common to make paving stones that become so stuck to your tray you have to throw the tray away. I once made one that took the birds 6 months to peck away at. lol.

Edited to add. I have just been told a gas oven is no good for a pavalova. I have an electric oven so never tried it in gas.

[Janna and Boomer]

Thank you so much! Can't wait to try this!!

[kassabella]

None of mine have ever looked like the receipe book. lol So don't give up making them if they don't look right. It is the taste that is the best.

We like ours chewy and crispy. Some people like them more marshmellow centres.

[JollyMolly]

I'm assuming the degrees you put to cook it at is Celsius and not Fahrenheit. ??

[Janna and Boomer]

I'm assuming the degrees you put to cook it at is Celsius and not Fahrenheit. ??

OMG - I didn't even think of that!

[JollyMolly]

150C= about 300F
180C= about 350F
;D

[kassabella]

OMG yes it is Celsius. I am sorry. I remebered not to use metric in my recepies, but forgot we use celsius.

Thank you Laurie. . I have updated receipe.