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Good, basic pavlova (just the shell)

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Good, basic pavlova (just the shell)

Diana | Oct 22, 2007 08:25 AM

I've searched online and found so many different variations ion time and temperature, ingredients and proceedure.

Beat for ten minutes, five minutes 7 minutes. use foil, use silpat, no! use parchment. Cornstarch no cornstarch boling water, no water, vinegar, no vinegar, 200 degrees, 300 degreees, 150 degreews, start at 300 and reduce to 200 ...eeek!

Anyone have a tried and true trusted recipe?

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