Recipe - Pavlova (Australian Meringue Dessert)

4 Egg whites at room
temperature
1 cup Castor sugar (granulated)
1 teaspoon Vinegar
1 teaspoon Cornflour (same as
cornstartch)
1 teaspoon Vanila flavour
Fresh fruit (strawberries;
kiwi; etc)

From: louray@seas.gwu.edu (Another time's forgotten space... (mickey))

Date: 8 Oct 1993 21:56:25 GMT
Interesting legend behind this: It seems a chef in adelaide created the
pavlova after he had seen Anna Pavlova dance, saying that he wanted to
create a dessert that was as light and airy as her dancing. (serves 68)

preheat oven to 250 degrees F.

With an electric mixer beat the egg whites until soft peaks form then
gradually add teh sugar. Beat until firm.

Add the cornflour, vinegar and vanilla. When combined, turn out into a
flat tray that has been greased and dusted with cornflours. Try a circular
shape with slightly more mixture at the edges, so that it may be served by
placing goodies i its center depression.

Cook in a preheated, cool (250 deg. f) ove for one hour. when cooked,
turn the oven off, leav eht oven door slightly ajar, and allow to cool
slowly in the oven. This slow cooling works to prevent the loss of too much
height.

Serve cold, with shipped cream and fresh fruit pieces, strawberries and
kewe for examples.

Notes: Make sure that you beat teh eggwhites well, and that the sugar is
fully dissolved before going on to the next step. Overwhipping can't
hurt. The final texture should be meringue on the inside with a thin crust
on the ouside.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.