Pavlova shell from The Farm Cooking School: Techniques and Recipes for Inspired Seasonal Cooking (page 46) by Ian Knauer and Shelley Wiseman

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Notes about this recipe

  • peaceoutdesign on December 18, 2021

    I made it again and only used 1 cup total of ultrafine sugar and it was sweet enough. I also ground up about 10 decorticated cardamom seeds in with some of the sugar until a fine powder and added that. The merengue glossed up but again never formed stiff peaks. They were at room temp for quite some time so I am not sure what's happening. Instead of the grapes and did mixed berries.

  • peaceoutdesign on December 18, 2021

    This has the possibility of being a great pavlova shell. For some reason, I couldn't get strong peaks to form but I think that it was my error by not the egg white not being perfectly at room temp. I also think that reducing the sugar to 1 cup would have been better all the way around.

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