Comments on: A Pavlovian Treat

By: gail

gail — Wed, 21 Jun 2006 11:24:57 +0000

Also, I just noticed that you baked them for six hours?? No, no, no… Bake in the bottom of the oven for 30 minutes at 285 F. Reduce oven temperature to
250 F for another 45 minutes and then turn oven off and leave the pavlova in there until the oven is cool. Cheers!

By: gail

gail — Wed, 21 Jun 2006 11:22:54 +0000

To keep the egg whites white during the prolonged cooking time, try adding plain white vinegar rather than white wine vingar.

By: Monique

Monique — Tue, 30 May 2006 17:06:20 +0000

Lovely picture and recipe! I’m glad you enjoyed your first experience as a “piper,” I was first introduced to the tool when I was a professional muffin decorator at the Gingerbread Construction Company. But enough about me… I wanted to add a tidbit of useless information to your blog. The legerity with which Anna Matveyevna Pavlova, a Russian Prima Ballerina, performed has been widely acknowledged as the inspiration for this desert.
Keep up the great work…

By: anneke mayan

anneke mayan — Mon, 15 May 2006 18:20:27 +0000

Once again, I am drooling as I look at the picture….Did you know that making a meringue does not work if the weather is humid? Did not believe it myself, tried it and it did not work!!!!

By: Ivonne

Ivonne — Sun, 14 May 2006 02:58:19 +0000

Good for you for challenging yourself and trying something new. Your pavlova looks gorgeous! Wish I had some!

By: Geneve

Geneve — Sat, 13 May 2006 18:01:49 +0000

Thanks Sherri! Too bad you don’t live closer so I could reciprocate and invite you and Lee to a dinner chez nous!

By: Sherri

Sherri — Sat, 13 May 2006 15:47:36 +0000

You have outdone yourself ! These looks amazing !
YUM I am all over them post 5/28