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06-05-2006, 12:03 PM
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#1
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Assistant Cook
Join Date: Apr 2005
Location: Athens, Greece
Posts: 16
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Two meringues?
Looking for advice on meringues. I know there are 2 types--crunchy like that in kisses and soft centered llike that in pavlova. Is is just a matter of cooking time and temperatures? I read that the amount of sugar to egg ration has something to do with it..Anyone?
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06-05-2006, 02:04 PM
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#2
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Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
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As I replied to you in another thread (can't remember which one, though!) I add a little vinegar to the meringue mix when making pavlovas which makes for a more chewy meringue rather than a chalk-finish!
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06-05-2006, 02:47 PM
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#3
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,245
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Ishbel, you wantto elaborate on the recipe. I also would like to make some soft ones. Trying to reproduce recipe from my childhood, haven't beenable so far.
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06-06-2006, 01:53 AM
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#4
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Assistant Cook
Join Date: Apr 2005
Location: Athens, Greece
Posts: 16
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Ishbel, Charlie got it right--how about the recipe? I also would like to know which vinegar? I am in Greece and we seem to have every type from Apple to Zeno, but we haven't the regular white distilled. So, I am guessing that it will probably be that one..
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06-06-2006, 03:33 AM
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#5
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Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
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Yes, I use white distilled vinegar! I've seen it for sale on some of the Greek islands, particularly those areas where there are expat British people.
Here's my recipe, which I got from my sister on one of my first visits to Australia. BUT there are as many pavlova recipes in Australia as there are Australians, so I am prepared to have someone say it's not 'authentic'
4 large egg whites
8 oz caster sugar
1 teaspoon cornflour
2 teaspoons white vinegar
Preheat the oven to 150°C/300°F/Gas Mark 2.
Whisk the whites till stiff and gradually add the sugar, cornflour and vinegar, without losing any volume.
Spread or pipe the meringue on baking parchment so that it is at least an inch (2.5 cm) in thickness, and making a dip in the centre of the mix so it looks like a shallow bowl.
Place in the oven and bake for 15 minutes and then lower the heat to 140°C/275°F/Gas Mark 1 and continue to cook for a further hour, or until the top and sides feel solid to the touch. This recipe gives a slightly more 'chewy' texture to the pavlova.
Allow to cool before you fill with double cream and mixed fresh fruits/berries of your choice. I love kiwi fruits, passionfruit and nectarines!.
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06-06-2006, 07:33 AM
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#6
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Assistant Cook
Join Date: Jan 2006
Posts: 1,694
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That is the same recipe with vinegar that I use to make my crisp meringue. I think it is the undercooking that makes for the chewy center of a pavlova.
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06-06-2006, 07:46 AM
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#7
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Assistant Cook
Join Date: Apr 2005
Location: Athens, Greece
Posts: 16
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What vinegar should I try if I can not find distilled white? Maybe apple, white wine...??? What?
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06-06-2006, 11:42 AM
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#9
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,245
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Ishbel, what is custard sugar and could it be replaced with plain regular sugar?
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You are what you eat.
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06-06-2006, 12:06 PM
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#10
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Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
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Caster sugar is a grade between granulated and fine icing sugar. It is used a lot in baking here in the UK. I'm not sure what the US equivalent would be... but I'm sure one of the cooks on here will know! Because it is finer grains, it makes better meringues.
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