And this creation can only be described as fabulous...
A steady hand with the piping bag
and cooked slowly at 100°C for 40 minutes and then left in the oven to go cold.
Can you see what it is yet?
What she hasn't realised yet, is that when all our strawberries are ready...
Send your orders to....... anywhere but us!!
7 comments:
WOW!
I can testify to the tastiness of Elizabeth's meringue.
I'm going to try to re-create this, next week. Are there any particular pitfalls I should look out for?
Pavlova is my all time favourite pudding (well one of them!) This looks gorgeous.
That is spectacular!
Speaking as one who as never made a meringue, I am full of admiration for any person who can create a thing of such great beauty.
The fact that it is also edible.............
Thank you, Gaynor, Craig, The Broad and Jean for your kind comments.
I have to admit this was not one of my more successful creations. Whilst it looks lovely, the proof of the pudding, as they say, is in the eating. Unfortunately, as Jean and Nick may remember, this one turned out to be almost impossible to cut. It was chewy in the extreme! The reason, I'm pretty sure, was that I hadn't left it quite long enough in the oven to dry it out thoroughly. I think I should have given it more like 70 minutes at 100C and then left it in the oven until the oven went cold. The plain meringue then needs to be kept absolutely airtight and it will keep for weeks.
Good luck Gaynor! I'm sure it will be fine as long as it's cooked long and slow and allowed to cool and dry out thoroughly.
So it just goes to show....looks aren't everything!!
I agree about the cooling. I've found that my best pavolovas are when I turn the over off, crack the door open and leave it for two or three hours.
Yes, Craig, that seems to be the secret!
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