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Author Topic: Pavalova  (Read 4640 times)

Offline wapred

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Pavalova
« on: December 23, 2010, 12:30:17 pm »
Has anyone tried a Pavalova in the Thermo?  I have tried twice and both times I have got very sad egg whites  :'(
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Offline Cornish Cream

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Re: Pavalova
« Reply #1 on: December 23, 2010, 01:19:53 pm »
Have a look at Fundj's Pavlova method.Looks extremely good. 8)
http://www.forumthermomix.com/index.php?topic=5090.msg64813#msg64813
« Last Edit: December 23, 2010, 01:22:37 pm by Cornish Cream »
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Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline berringamababe

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Re: Pavalova
« Reply #2 on: December 24, 2010, 01:20:16 am »
I have kept my kenwood mix master, because was not sure how TM would go with a pav as I always make a good pav in fact my daughter makes them better.  Yesterday I made a rolled Pav, I used the recipe in this months womens weekly - has 8 egg whites.
I followed bron's directions http://www.forumthermomix.com/index.php?topic=951.0 using the ingredents in the recipe from the mag.  Turned OUT PERFECT, but I remember why I only make them once a year, so sweet.  It was a hit at the christmas party last night.
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Offline CreamPuff63

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Re: Pavalova
« Reply #3 on: December 24, 2010, 01:22:56 am »
i've got a pav to make today, so I am going to turn the aircon on in the house. Humidity also plays a part in a pav success.
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Non Consultant from Perth, Western Australia

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Offline cookie1

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Re: Pavalova
« Reply #4 on: December 24, 2010, 01:35:45 am »
Humidity can be bad for quite a few things. My meringue flops have always been on very humid days.
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