Added Thu, May 31st 2007, 17:44
Take a look at this fabulous recipe by Sophie Gray Read the article...
Added Fri, Aug 10th 2007, 12:04
 |
Pretty individual pavlovas make great party food. This recipe yields a lot of meringues that can be made days ahead and stored in an airtight container.
The secret to meringue is drying it out rather than actually cooking it, so use a low temperature and allow a long resting time in the residual heat once the oven has been turned off. I usually make these in the evening, then they can stay in the oven overnight — two hours’ drying time is sufficient, but much less and you are liable to lose a fi lling or two, as the centres will still be chewy.
To subscribe to Sophie's web site, or purchase one of her fabulous cook books go to....
http://www.sophiegray.com
|
Read the article...