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From: morris@Shasta.ARPA
Newsgroups: net.cooks
Subject: Re: Egg Whites (correction to recipe)
Message-ID: <7681@Shasta.ARPA>
Date: Mon, 19-Aug-85 23:40:05 EDT
Article-I.D.: Shasta.7681
Posted: Mon Aug 19 23:40:05 1985
Date-Received: Fri, 23-Aug-85 06:33:51 EDT
References: <3478@dartvax.UUCP> <7563@Shasta.ARPA>
Reply-To: morris@Shasta.UUCP (Kathy Morris)
Distribution: net
Organization: Stanford University
Lines: 40

In article <7563@Shasta.ARPA> morris@Shasta.UUCP (Kathy Morris) writes:

>Pavlova
>
>6-12 egg whites 
>
>For each egg white, allow 2 tblsp sugar (extra fine, *not* confectioners
>or 'icing sugar).
>vanilla
vinegar <------  I left this out, sorry.
>
>small amount of cream of tartar (1/4 teaspoon)  (I don't really know why
>this is added, but the recipe my mother uses includes it)
>
>beat egg whites until frothy. *slowly* add the sugar, beat until
>completely dissolved (this should take around 15 minutes - bext done using
>an electric mixer).  Add the vanilla.  The mixture will be very stiff.
Add vinegar.  I think about 1/2 - 1 teaspoon per eggwhite ('until you can smell
it' was the advice I was given)

>
>cover a baking sheet with aluminium foil, dust with
>cornstarch.  Pour the egg white mixture onto the foil, form into a circle
>(it should stand about 2-3 inches high).   Bake in a 'slow' oven -- about
>250F for about 1 hour.  Don't open the oven, or the whole thing will collapse.
>Turn off the oven, and leave the door closed for another hour (it must cool
>very slowly).
>
>Just before serving, top with fresh whipped cream, and fruit.  Passionfruit
>is traditional, but seems to be unobtainable here.  Try sliced
>bananas, fresh strawberries, sliced kiwifruit, etc.
>
>The inside of the meringue should be still soft, the outside crisp.
>
>
>Enjoy!
>
>	Kathy Morris
>	morris@diablo.arpa  
>	...decvax!decwrl!Glacier!diablo!morris