kayoneuu1
Posts: 4,170
Interests: golf; grandkids; travel; food; sauvignon blanc; pinot gris ......
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Post by kayoneuu1 on Nov 26, 2018 0:04:34 GMT
I thought I’d share my recipe for the simplest, bestest pav ever.
4 egg whites
1 cup caster sugar
1 tsp lemon juice
2 tsp cornflour
In electric mixer bowl, beat egg whites until soft peaks form.
Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy (at least 10 minutes).
(Don’t worry about adding the sugar slowly or any of that nonsense. Bung it all in together and whisk the beejeesus out of it)
Cover a baking tray with baking paper.
Pile meringue onto paper and shape into a large circle (about 25cm dia.), leaving the centre slightly hollowed.
Bake in at 130C for 1½ hours or until crisp on the outside.
Turn oven off and leave pavlova to cool in oven with door ajar (at least 2 hours or even overnight).
Now, in exchange for that can anyone come up with some good topping ideas that are different from the standard fruit and/or berries for the one I’m making to take to a party next weekend. I’m thinking about cream, chopped pistachios and grated dark chocolate. Any other suggestions?
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Post by flashie on Nov 26, 2018 0:10:09 GMT
Home made lemon butter under the cream..............both tart and sweet...............you can top with anything you think goes with it.............I don't bother with anything extra though.
Next week Coles are releasing 5 Christmas minis.
One of them is a pavlova.
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joono
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Post by joono on Nov 26, 2018 0:54:47 GMT
Thanks Kay! I have never made my own but the ones they sell in the shops are stupid expensive. Maybe this time  Yay! More minis, and I'm not being sarcastic. I love collecting them. |
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Post by prim on Nov 26, 2018 1:00:06 GMT
For my tastebuds, I don't particularly like chocolate on my pavs and I am fairly stuck on having the berries and passionfruit so I will be no use to you for an idea. Whatever you put on it you could drizzle raspberry coulis over it to give a bright splash of colour and moorish taste.
Kay does the pav have a chewy centre?
Joono, do a practice pav this week. Your boys will appreciate it :) It is extremely easy to make and tastes 100% better than the bought variety.
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kayoneuu1
Posts: 4,170
Interests: golf; grandkids; travel; food; sauvignon blanc; pinot gris ......
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Post by kayoneuu1 on Nov 26, 2018 1:00:16 GMT
I have never had that recipe fail joono. The trick is to beat it for at least 10 minutes. I usually set the timer because it’s easy to get impatient and stop the mixer too soon.
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kayoneuu1
Posts: 4,170
Interests: golf; grandkids; travel; food; sauvignon blanc; pinot gris ......
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Post by kayoneuu1 on Nov 26, 2018 1:02:27 GMT
More of a marshmallow really prim. I don’t like fruit or berries on pav 🙃 I think that’s the beauty of it really. You can make it into anything by using different toppings.
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Post by lyn on Nov 26, 2018 1:03:37 GMT
Thanks for the recipe Kay
have copied that under
KAY'S MAGIC PAV
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Post by pennybanger on Nov 26, 2018 1:11:31 GMT
Thanks Kay, I might give it a try.
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kayoneuu1
Posts: 4,170
Interests: golf; grandkids; travel; food; sauvignon blanc; pinot gris ......
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Post by kayoneuu1 on Nov 26, 2018 1:15:13 GMT
ooooooo now I’m feeling the pressure 😟
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pepe
I'm so glad that we at this board are special, not like other boards. You are all wonderful.
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Post by pepe on Nov 26, 2018 8:51:21 GMT
grated peppermint crisp on top is yummy
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Post by figlet on Nov 26, 2018 22:40:45 GMT
Fan of fruit topping here...strawberries, blueberries, kiwifruit..balances out the sugary sweetness.
Thanks for the recipe, Kay
The lemon curd under the cream sounds good flashie.
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Clarabelle
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Post by Clarabelle on Nov 27, 2018 4:40:16 GMT
I can feel my diet wavering ......
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Post by figlet on Nov 27, 2018 4:58:22 GMT
I want a piece too...  We don't have a pavolva at Christmas as I would be the only one mainly that eats it (others don't like cream, don't eat dairy etc)... |
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Post by flashie on Nov 27, 2018 5:31:41 GMT
Figlet..............it has to be a home made one or it is too sweet.
The store bought Lemon curds lack the tartness you need.
Our lot like crushed up crunchies or maltesers on theirs.
Actually they aren't too fussy at all.
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deb
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Post by deb on Nov 27, 2018 5:55:35 GMT
I aw a recipe for "smashed pavlova" in Woolies "Fresh" magazine this week.. That's probably more my style in the art of pavlova making |
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kayoneuu1
Posts: 4,170
Interests: golf; grandkids; travel; food; sauvignon blanc; pinot gris ......
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Post by kayoneuu1 on Nov 30, 2018 2:19:51 GMT
I forgot to say - to make it 25cm I use 1 1/2 times the recipe i.e., 6 egg whites etc. I’ve just made one for this weekend and it’s happily cooking away in the oven. Oh, and use room temperature eggs too. They beat better.
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Post by prim on Dec 12, 2018 23:45:03 GMT
Fan of fruit topping here...strawberries, blueberries, kiwifruit..balances out the sugary sweetness. Thanks for the recipe, Kay The lemon curd under the cream sounds good flashie. Figlet, if you want to make the pavlova with the lemon curd and don't want to fuss with making it, put some lemon rind in the bought one. It won't be the same but it will take away the sweetness. |
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Post by figlet on Dec 13, 2018 0:52:56 GMT
Thanks, prim.
One lemon was $2 at Coles the other day... ridiculous. 2 lemons would cost more than a punnet of raspberries this week.
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