Comments on: mixed berry pavlova http://smittenkitchen.com/2007/04/a-ballet-of-sorts/ Sat, 11 Feb 2012 20:33:28 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Vivian http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-1560789 Vivian Fri, 03 Feb 2012 19:21:58 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-1560789 Need to make 50 tiny meringues for our Boone County, Indiana, (USA) Extension Homemaker's International Night "tasting" dinner featuring Australia. Any technical suggestions?--I will pipe egg whites--how many total whites should I figure using? Bake how long? I have been told there is a boxed Pavlova Egg mix available in Australia. I will check at our restaurant supply stores for a packaged meringue mix. I am wondering if the texture will turn out the same? Is castor sugar the same as American superfine sugar? Thank you. Need to make 50 tiny meringues for our Boone County, Indiana, (USA) Extension Homemaker’s International Night “tasting” dinner featuring Australia. Any technical suggestions?–I will pipe egg whites–how many total whites should I figure using? Bake how long?

I have been told there is a boxed Pavlova Egg mix available in Australia. I will check at our restaurant supply stores for a packaged meringue mix. I am wondering if the texture will turn out the same?

Is castor sugar the same as American superfine sugar? Thank you.

]]> By: willy sands http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-1328789 willy sands Wed, 21 Dec 2011 02:39:51 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-1328789 and to answer "good cooker",whipped cream can be frozen with no danger of it collapsing,found this out by accident and now I always have some chantilly cream in my freezer,just remember to allow time to thaw as you cant really do it successfully in the microwave...chantilly cream is just whipped cream with sugar and vanilla added and to answer “good cooker”,whipped cream can be frozen with no danger of it collapsing,found this out by accident and now I always have some chantilly cream in my freezer,just remember to allow time to thaw as you cant really do it successfully in the microwave…chantilly cream is just whipped cream with sugar and vanilla added

]]> By: willy sands http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-1328769 willy sands Wed, 21 Dec 2011 02:34:58 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-1328769 love reading all your comments, have been making Pavs for 25 yrs,all our 13 grandkids love them,to those whose whites wont whip,there cannot be a trace of fat (inc yolk)anywhere,bowl, beaters anywhere!!!!! For both pavs and my legendary sponge cake,I leave the egg whites in a bowl of hot water for about 2 minutes...this adds to the volume and gloss love reading all your comments, have been making Pavs for 25 yrs,all our 13 grandkids love them,to those whose whites wont whip,there cannot be a trace of fat (inc yolk)anywhere,bowl, beaters anywhere!!!!! For both pavs and my legendary sponge cake,I leave the egg whites in a bowl of hot water for about 2 minutes…this adds to the volume and gloss

]]> By: Bindi in Oz http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-1261369 Bindi in Oz Tue, 06 Dec 2011 09:22:43 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-1261369 I'm an Aussie who LOVES pavlova and has grown up eating my Mum's delicious creations. I can't believe I'm giving away this secret but add a dash of rose water to the merangue for a beautiful delicate perfume that really adds that special something! Or if you plan on topping it with tropical fruit (mango, passion fruit, etc) then try a dash of orange water. Bliss!!! Here in Australia I can find rose or orange water in Middle Eastern gourmet outlets (usually near the turkish delight... Mmmm!) not sure where you'd find it in USA but I'm sure a specialty shop would have small bottles available. A little goes a long way! Enjoy!!! :o) I’m an Aussie who LOVES pavlova and has grown up eating my Mum’s delicious creations. I can’t believe I’m giving away this secret but add a dash of rose water to the merangue for a beautiful delicate perfume that really adds that special something! Or if you plan on topping it with tropical fruit (mango, passion fruit, etc) then try a dash of orange water. Bliss!!!
Here in Australia I can find rose or orange water in Middle Eastern gourmet outlets (usually near the turkish delight… Mmmm!) not sure where you’d find it in USA but I’m sure a specialty shop would have small bottles available. A little goes a long way!
Enjoy!!! :o)

]]> By: Alyssa http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-1215462 Alyssa Sat, 26 Nov 2011 19:44:25 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-1215462 I live in Santa Fe and tried to make meringue cookies and they turned out HORRIBLY. What would the adjustments be for high altitude cooking for this pavlova? I live in Santa Fe and tried to make meringue cookies and they turned out HORRIBLY. What would the adjustments be for high altitude cooking for this pavlova?

]]> By: Brandon http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-1083296 Brandon Tue, 08 Nov 2011 18:39:50 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-1083296 Hi! :) I'll be making these in a School Competition (I'm a College Student) on 13th November'11, Sunday. So I'm thinking of making these individually but don't really know how to. I'm on a budget and getting a Piping Bag to pipe it is really hard to find in my area. How can I bake them individually? And on what time and temperature should I bake them? Also, I only have Frozen Raspberries for the sauce and a good amount of strawberries, but not other berries such as blueberries. So I'm thinking of making a Raspberry- Strawberry type individual pavlova. How much strawberries should I use? Can I macerate them and add half to the sauce? Thank you so much for spending time to my questions. :) Hi! :)

I’ll be making these in a School Competition (I’m a College Student) on 13th November’11, Sunday.

So I’m thinking of making these individually but don’t really know how to. I’m on a budget and getting a Piping Bag to pipe it is really hard to find in my area. How can I bake them individually? And on what time and temperature should I bake them?

Also, I only have Frozen Raspberries for the sauce and a good amount of strawberries, but not other berries such as blueberries. So I’m thinking of making a Raspberry- Strawberry type individual pavlova. How much strawberries should I use? Can I macerate them and add half to the sauce?

Thank you so much for spending time to my questions. :)

]]> By: deb http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-827688 deb Sun, 07 Aug 2011 18:12:34 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-827688 goodcooker -- Whipped cream can be made a couple hours in advance, but not too much longer or it begins to un-whip itself (slowly, so you'll still be able to salvage most of it). Since you'll want to wait for the pavlova to fully cool, which could take a while, you might want to wait a bit before making it. goodcooker — Whipped cream can be made a couple hours in advance, but not too much longer or it begins to un-whip itself (slowly, so you’ll still be able to salvage most of it). Since you’ll want to wait for the pavlova to fully cool, which could take a while, you might want to wait a bit before making it.

]]> By: goodcooker http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-827049 goodcooker Sun, 07 Aug 2011 05:26:05 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-827049 So, its my first pavlova and the meringue is in the oven now. Can i make the whipped cream now and refrigerate it until i'm ready to assemble? Must I do it all at the last minute? i do not want to mess it up. Thanks. I LOVE your site and cannot wait for the book! So, its my first pavlova and the meringue is in the oven now. Can i make the whipped cream now and refrigerate it until i’m ready to assemble? Must I do it all at the last minute? i do not want to mess it up. Thanks.

I LOVE your site and cannot wait for the book!

]]> By: Katrin http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-622532 Katrin Sat, 23 Apr 2011 16:37:55 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-622532 A winner! Thank you for sharing. I made this today for an Easter birthday with gooseberries. I love it with unsweetened whipped cream. A winner! Thank you for sharing. I made this today for an Easter birthday with gooseberries. I love it with unsweetened whipped cream.

]]> By: Jillian http://smittenkitchen.com/2007/04/a-ballet-of-sorts/#comment-612239 Jillian Fri, 08 Apr 2011 14:32:09 +0000 http://smittenkitchen.com/2007/04/a-ballet-of-sorts#comment-612239 I used the recipe exactly as written and everything came out perfectly! I didn't realize how much volume the recipe created, so instead of making one big pavlova, I made 4 smaller ones. Also, I topped this recipe with the mango curd recipe from the wedding cake project and them topped everything with pineapple. Delicious! I over cooked (or maybe improperly cooled) the cake so it hollowed out a little bit, but with all the toppings you couldn't really notice. I used the recipe exactly as written and everything came out perfectly! I didn’t realize how much volume the recipe created, so instead of making one big pavlova, I made 4 smaller ones. Also, I topped this recipe with the mango curd recipe from the wedding cake project and them topped everything with pineapple. Delicious! I over cooked (or maybe improperly cooled) the cake so it hollowed out a little bit, but with all the toppings you couldn’t really notice.

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