4 egg whites
1 teasp. of corn flour
1 teasp. vinegar
1 teasp of vanilla
1 1/2 cups of caster sugar
4 Tablespoons of boiling water
Set oven at 160
In bowl of THM with butterfly place all the ingredients except the water.
Set time for 15 mins, and turn on speed to 4.
Immediately pour in the 4 Tablespoons of boiling water, and beat for 15 mins.
Prepare cake tin by spraying with Canola oil. place tin on oven tray.
After 15 mins. ( the mix will still be very slack), pour into tin.
Cook in oven at 160 for 15 mins., turn oven down to 125 and cook for another 1 hour and 45 mins.
Remove from oven and cool. Run a knife around edge and remove side of tin, leave on base.
Cover and fill as required.
This does not give as much marshmellow in the center as the conventional method, but I feel a satisfactory amount.
I will experiment a little more and see if I can improve this I would like the hear some feed back, and any innovations.
Great work Chookie (& Amanda) - the photos make a big difference to the blog - well done.
ReplyDeleteThe pav looks delicious
That looks delicious. Thank you for postiong this recipe!
ReplyDeleteRegards
Barbara
Hi, my name is Jen and I live in central Vic (Bendigo) .
ReplyDeleteThe pavlova looks yummy. I love a pav with loads of cream and fruit and lots of crunchy bits - so I'll definitely have to try this.
Am I right in thinking that this is the TM version of an Italian Meringue mixture?
BTW, on your profile you mention you have a 6 year old sourdough starter. I am keen to try making sourdough bread - is making the starter, the right starter I mean - very difficult?
I am in the process of making your lovely pav now, one question though. after I put the boiling water in the temp went up to 50 on the TM and wont go down is that normal? and the mix is really runny. Should I proceed or abandon? Have a lovely Christmas.... Cheers Huon100
ReplyDelete