No ImagePavlova

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  1. Cathy Hamblin

    First thing I made with my newKitchen-aide stand mixer, which was purchased with my stimulus check. I used fresh day old eggs an d they were perfect. Easy recipe. I love it,

    xxxxxyyyyy

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  2. LENA

    I have made pavlova several times but the directions about why and how to whip made this pavlova beautiful.

    xxxxxyyyyy

  3. Rabiya khan

    I made them . They were perfect.
    Wish I could post pics.

    xxxxxyyyyy

  4. Brig

    Have you tried liquid egg whites?

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  5. Jim

    Hi & thankyou for sharing this exquisite recipe. I doubled this for a single pavlova for 14 & reduced the sugar a little.

    Followed your suggested high prep, after 1st 30 mins of 135°F, increased to 150°F for about 2 & 1/4 hrs. Used just a scent of oil on the base to avoid losing any pav to it but forgot the sides. Yes, it did go slight brown and the tribe were very pleased with you.

    Thankyou.

    xxxxxyyyyy

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