Pavlova

[Weka]

I know it's more of a kiwi thing, but has anyone here ever made a good pavlova that they would be willing to share the receipe of? I've been handed the "making of the family pav" batton from my nana, only problem is, she has tinkered with the receipe so much over the years, that its not a receipe anymore. (Nor does it work, hence why it's been passed on. )

A lot of receipes on the net don't really work either, so I'm not brave enough to just pick one.

[Diflower]

I've always used Delia or Good Housekeeping, it's a bit late now for me to be searching out so you could google either of those (it's deliaonline.com). Simple and straightforward. Delia's good on pavlovas, I'm pretty sure hers would work every time

Certain proportions of egg whites to caster sugar, whisk massively, adding sugar a bit at a time, plus vinegar/cornflour, bake on low and leave in oven with door ajar (but maybe not while children awake).

[Weka]

Thanks Di, ill have a look. Last time I made one was about 10 years ago, in an old oven that didn't hold its heat, so I was wondering what to do at the end. Didn't think of leaving the door ajar.

[Weka]

Just used a bit of a blend of these 2.
http://mystichillsngaroma.blogspot.co.nz/2011/06/new-zealand-pavlova-recipe.html
And this is similar to the receipe I have
http://trove.nla.gov.au/ndp/del/article/12444665

[Diflower]

Yep, that sounds about right

[Weka]

Well it's made. It looks a bit dry..... But I will know for sure tomorrow when we eat it. Thanks for the help Di. I thought I had posted another post but its not here, Oh well. Mustn't have pressed the post button.

[Diflower]

Dry's not so bad. What's awful is when you find it's like hard toffee inside, and if it looks a bit dry it won't be toffee
Cream and fruit will help no end, but hopefully it will be perfect

[Kaz]

I used to make them many years ago and they were always a huge success with the family. I used the Good Housekeeping recipe from their cookery book that I got as a wedding present

I found the secret was having the oven as cool as possible, like Di I left the door ajar - perhaps we both got that tip from the book? I can't check it out as mine got lost in a house move Oh and not to forget the vinegar as that makes the gooey inside

[Weka]

Here's the reciepe I made

Pavlova

Preheat oven to 150c
3 egg whites
1t malt vinegar
1t vanilla essence
Beat on speed 4 till egg whites are thick white foamy, then added 4T boiling water and beat some more. next add 1.5 teacups of caster sugar, while mixer was still whisking, add one spoonful at a time, continue mixing till firm peaks then for a couple of minutes more. (Lots of receipes said to continue beating for 10 mins, but it just didn't feel right so I didn't)
Fold in 1T sifted cornflour.

Put onto baking paper. I did a log rather then a 23cm circle as this was to fit the only plate I had.

Put into oven then turn down to 125c on fan bake for 5 mins, then turn to normal bake at 125c for 40 mins.

When cooking was over, I turned the oven off and and opened the door ever so slightly for a few minutes. Unfortunately my ajar opening felt far too open. Then I left it in the oven till I got it out this morning, so that was 18 hours later.

This morning in the lower oven I had to roast an onion for 30 mins thanks to earache for missey, and I noticed that the upper oven was warm when I got the pav out, and it was wonderfully crisp on the bottom, so I'm including this note here just incase it did something to help crisp the bottom up.


Result was an almost perfect pav. I'm going to have to see if I can make a bigger one as this one disappeared so fast.

[Diflower]

Hooray