tag:blogger.com,1999:blog-28057071.post5907416824114618057..comments2009-06-25T11:42:21.750+10:00Amanda and Debbienoreply@blogger.comBlogger17125tag:blogger.com,1999:blog-28057071.post-34745467433632796592009-06-20T10:32:07.453+10:002009-06-20T10:32:07.453+10:00

Hi Anonymous<br /><br />I&#39;d like to try your Pavlova recipe. You preheat your oven to 120 degrees, but degrees what? Fahrenheit or Celcius?<br /><br />Thanks for your interesting recipe.<br /><br />Marie

Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-83629497567346537142009-03-26T09:51:00.000+11:002009-03-26T09:51:00.000+11:00

Hi<BR/>I make Pavs a lot and I reduce my sugar content and have no problem. Everyone seems to enjoy them more less sweet. Instead of 2oz sugar per egg white I allow approx 1.5oz. eg: If I am making a 10 egg Pav instead of 20oz caster sugar I will say use 16-17oz. I also put a couple of tablespns of cornflour in my recipe, works wonders.<BR/><BR/>My Recipe:<BR/><BR/>10 egg whites (room temp)<BR/>

Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-54795519251365370142009-01-08T14:33:00.000+11:002009-01-08T14:33:00.000+11:00

Hi Happy jack<BR/><BR/>We recommend storing the pavlova unfilled in an airtight container at room temperature.

Amanda and Debbiehttp://www.blogger.com/profile/08285115728915828174noreply@blogger.comtag:blogger.com,1999:blog-28057071.post-37570658429930799862009-01-05T23:23:00.000+11:002009-01-05T23:23:00.000+11:00

What happens to the pav if you don't preheat the oven to 200 and then drop it down? Will the pav be undercooked?

Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-63334288044756623392008-12-19T20:15:00.000+11:002008-12-19T20:15:00.000+11:00

I want to make on Saturday but not eat until Monday. How should I best store a Pavlova?

Happy jackhttp://www.blogger.com/profile/15155456082348823516noreply@blogger.comtag:blogger.com,1999:blog-28057071.post-50499540389123225002008-12-11T23:45:00.000+11:002008-12-11T23:45:00.000+11:00

When I made this Pavlova it was perfect, with a thin crisp outer shell. It was actually the best Pavlova I had ever made. I thought I had lost the recipe and was very disappointed but not anymore because I found it again.

Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-15423497955967552952008-10-29T09:43:00.000+11:002008-10-29T09:43:00.000+11:00

On humid days the pavlova is likely to lose its crispness more rapidly, so we prefer to make it on a dry day. Reducing the amount of sugar will alter the texture of the pavlova.

Amanda and Debbiehttp://www.blogger.com/profile/08285115728915828174noreply@blogger.comtag:blogger.com,1999:blog-28057071.post-43852250886197452832008-10-27T00:07:00.000+11:002008-10-27T00:07:00.000+11:00

my pavs are working out now. btw can the weather really effect the outcome? if so when is it best to make them. oh can i reduce the sugar amount so its not so sweet or will that effect the result too?

virginhttp://www.blogger.com/profile/04541592777282034224noreply@blogger.comtag:blogger.com,1999:blog-28057071.post-6004696764021470302008-10-16T22:10:00.000+11:002008-10-16T22:10:00.000+11:00

Hi Leo<BR/><BR/>Did you make any changes to the recipe? Sometimes the weather can affect the texture of pavlova. When you made the chewy pavlova, was it a very humid day?

Amanda and Debbiehttp://www.blogger.com/profile/08285115728915828174noreply@blogger.comtag:blogger.com,1999:blog-28057071.post-14623621540019543602008-09-29T11:02:00.000+10:002008-09-29T11:02:00.000+10:00

first time i made the pav it turned out perfect, but now i'm not getting the crispy outer, instead more of a glossy chewy outer. what i'm i doing wrong for this to ocurr. or what must i do to make sure i get the crisy outer apart from following the recipe.<BR/>help please!!

leohttp://www.blogger.com/profile/02281406337019832187noreply@blogger.comtag:blogger.com,1999:blog-28057071.post-67297611067471264102008-09-05T18:09:00.000+10:002008-09-05T18:09:00.000+10:00

want a good work-outr? try whipping the eggs with a hand held self egg beater

tammynoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-46881165419956378732008-07-06T14:30:00.000+10:002008-07-06T14:30:00.000+10:00

Hi Jess,<BR/><BR/>It is normal for the pavlova to be very delicate. Did you use a cake server to lift the slices onto plates? If you would like the crisp outer shell of the pavlova to be thicker, increase the baking time to 1 1/2 hours.

Amanda &amp; Debbiehttp://www.blogger.com/profile/08285115728915828174noreply@blogger.comtag:blogger.com,1999:blog-28057071.post-41130211381050606172008-06-22T18:42:00.000+10:002008-06-22T18:42:00.000+10:00

Hi!<BR/><BR/>When I made this, it tasted delicious. However, the shell was really thin and I couldn't really transfer it onto a plate, cos it was too floppy and started to break?<BR/><BR/>What did I do wrong??

Jessnoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-21166277681033463012008-01-20T16:39:00.000+11:002008-01-20T16:39:00.000+11:00

Wow! Looks divine.. my husband had pavlova and has been dying for me to make.. we are going to try it out tomorrow.. we'll see how it goes!

Rachellehttp://www.blogger.com/profile/02579132879849914067noreply@blogger.comtag:blogger.com,1999:blog-28057071.post-36383086883786090442008-01-16T03:35:00.000+11:002008-01-16T03:35:00.000+11:00

What gorgeous photos!

Veggies....http://www.blogger.com/profile/07410019941984295767noreply@blogger.comtag:blogger.com,1999:blog-28057071.post-79241573750543305892008-01-08T00:36:00.000+11:002008-01-08T00:36:00.000+11:00

This looks decadently gorgeous and the perfect thing to see in the new year. Here's to a fantastic 2008!

Sorinahttp://www.plentyoffood.netnoreply@blogger.comtag:blogger.com,1999:blog-28057071.post-55630565194331156672007-12-25T01:23:00.000+11:002007-12-25T01:23:00.000+11:00

wow, looks so yummy!!

liyahttp://cookhappily.blogspot.comnoreply@blogger.com