[Swahili]

Is it hard to make from scratch? How long will it keep for and how far in advance can it be made? Anyone got a great version they'd like to share?

Thanks!

[ubermum]

It's dead easy. I haven't got a recipe on hand but will give you a tip. Use a super clean mixing bowl, preferably glass or ceramic and not plastic. Wipe it and your beaters over with vinegar before you start. If there is any fat or oil residue anywhere, it won't work. It also won't work if you accidently get a bit of egg yolk in your egg white. Make sure you are very careful when seperating the eggs not to break a yolk.

I often make icecream on the same day. Icecream uses the yolks and pavlova uses the whites. I just google my recipes or use a tried an tested one out of mum's old Margaret Fulton cookbook.

[chat]

Mine works every time! No mucking around to check bowl etc. Just 4 egg whites (mine are always straight out if the fridge) and 1 cup of castor sugar. Beat egg whites on high until soft peaks form then gradually add the sugar and don't add more until the sugar has dissolved. The oven and time vary depending on the oven and I never use timers. It should be low though and takes about 1.5 hours (feels dry and crisp). Thus is an old favourite recipe from a Women's Weekly cookbook.

I usually make mine fresh on the day but a day in advance would be fine.

Good luck!

[enigma]

Has anyone made one in a convection oven before?

[Alacritous~Andy]

I was so hoping this thread would be in "baby names".

[*LucyE*]

It's dead easy if you follow a few simple rules.

Spotlessly clean utensils. It can work even if they aren't perfect but your egg whites just won't whip up as well.

Use fresh eggs. They are easier to separate and the proteins hold up better.

Use room temp ingredients. Not as crucial in QLD because everything becomes room temp after 20 mins. It just means less 'sweating' from condensation.

Be patient with baking. It's best cooked on a low heat for longer than higher heat for less time. I usually do it at night and leave it in the switched off oven overnight. Jam a wooden spoon in the door to allow heat to dissipate so it doesn't sweat.

You can make it several days ahead of time undecorated. Don't put it in the fridge.

I think I use a Margaret Fulton recipe too.

Good luck

[Cherish]

My husband makes our pav- he cooks them on 130(fan forced) for 1.5 hours, then turns the oven off with the door ajar to cook.
He uses:
3 egg whites
3/4 cup of sugar
1t vanilla essence

The mixture is easily doubled too.

[*melrose*]

we are putting on christmas lunch this year and there is no way i will have time to make this....can anyone tell me can you buy it in woolworths already made up?

[aprilrain]

These days I cheat and use a "pavlova magic egg" out of the dessert aisle. I think you just add warm water and sugar. Instructions included. Whip up a bottle of cream and top with strawberries, kiwifruit and passionfruit.

My MIL is an awesome pav maker and uses the egg yolks to make custard that she puts on top of the pav. Yummy Christmas food!!!

[*LucyE*]

Sure. It's usually in the bakery section in various sizes. Not quite as nice as homemade with that marshmallow-y centre.