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 Post subject: Pavlova
PostPosted: Mon Jul 27, 2009 11:32 am 
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Champion Bird
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Joined: Tue Nov 18, 2008 3:13 pm
Posts: 841
Location: The Riverina, New South Wales
How do you make the really mushy pavlova like you buy in the shops? I have made pavlova before but it is always thin and kind of chewy... im hoping to make something that has the really soft centre and just a thin crust on top.

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 Post subject: Re: Pavlova
PostPosted: Mon Jul 27, 2009 11:35 am 
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Phoenix
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Joined: Wed Jun 28, 2006 1:08 pm
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Location: Sydney
Adding a spoonful of vinegar to the egg whites.

J

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 Post subject: Re: Pavlova
PostPosted: Mon Jul 27, 2009 11:36 am 
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Champion Bird
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Location: The Riverina, New South Wales
yeah i did that, but it was still only thin and chewy.

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 Post subject: Re: Pavlova
PostPosted: Mon Jul 27, 2009 11:49 am 
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Dapper Duck
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Joined: Fri Jul 10, 2009 6:07 pm
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To make small pavlovas - 115g egg whites to 225g caster sugar, warm over a pot of simmering water until sugar is melted and then whip to firm peaks in a clean bowl (~15 minutes) - make mounds and bake at 120 for 45 minutes. No other ingredients - you get a thin crisp shell, mushy inside and lines of toffee coming out as well. Makes about 8 :hiya: Add in some cocoa powder at the end if you want chocolate ones (and who wouldn't want choc pav?) :yipee:


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 Post subject: Re: Pavlova
PostPosted: Mon Jul 27, 2009 12:16 pm 
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Wise One
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Location: SE Queensland
It depends on what sugar you use. If you want it to be like the store bought type use pure icing sugar instead of normal sugar. You just have to make sure you get the pure stuff and not the other one that has cornflour added. Using eggs that are at room temp also makes a better pav. Now I want pavlova! :lol:


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Michelle

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 Post subject: Re: Pavlova
PostPosted: Mon Jul 27, 2009 12:18 pm 
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Champion Bird
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Joined: Tue Nov 18, 2008 3:13 pm
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Location: The Riverina, New South Wales
ok great- i might try this later today.

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 Post subject: Re: Pavlova
PostPosted: Fri Jul 31, 2009 8:29 pm 
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Proud Rooster
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Joined: Tue Jul 08, 2008 11:22 pm
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Location: Dubbo NSW
My family prefer the chewy, however, to make it spongey like in centre pile the mix up higher

so less diameter but more height the bottom will be chewy but the centre will be spongey

B

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 Post subject: Re: Pavlova
PostPosted: Sat Aug 01, 2009 9:35 am 
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Champion Bird
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Location: Dandenong Ranges, Melbourne
I'll share a tip told to me by a friend years ago....Use a dinner plate, pour water onto it, cover with greaseproof paper and then pour on pav mix. Makes the yummiest, fluffiest pavs.

Jacquie


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 Post subject: Re: Pavlova
PostPosted: Wed Aug 05, 2009 2:22 pm 
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Champion Bird
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Joined: Tue Nov 18, 2008 3:13 pm
Posts: 841
Location: The Riverina, New South Wales
i made a pavlova with a couple of goose eggs today and it was very good- nice and squishy inside. I think i was spreading the mix out too thinly before.

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 Post subject: Re: Pavlova
PostPosted: Fri Aug 14, 2009 10:37 pm 
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Champion Bird
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Joined: Mon Dec 29, 2008 1:05 pm
Posts: 942
Location: canberra, ACT
after cooking, leave the pav in the oven unopened untill the oven is cold.
nice and crisp. be carefull when putting on the cream. if you press too hard it can collapse. :rofl:
i flicked on a spoonfull of cream too hard once and it fell through the pav, nothing left to do but laugh.
kids still bring it up. :rofl:

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 Post subject: Re: Pavlova
PostPosted: Fri Aug 14, 2009 11:03 pm 
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Proud Rooster
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Joined: Mon Apr 27, 2009 6:47 pm
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Location: Melbourne
I was brought up on the thin chewy kind - love them. Big tall pavs with the marshmellow soft inside are just lacking in substance IMO. :wink:

GO CHEWY!!


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 Post subject: Re: Pavlova
PostPosted: Fri Sep 18, 2009 1:19 pm 
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Gallant Game
Gallant Game

Joined: Tue Sep 11, 2007 7:46 pm
Posts: 584
Location: Jerrabomberra NSW
I've always used castor sugar for my pavs, will have to try the pure icing sugar one day.

Yummm, guess what I'm going to make for dessert tomorrow night.... Or this afternoon.... meringue's at least....

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