These are the best merengues I've ever had. Followed her instructions from a previous vid using white vinegar. Every one is her recipes are absolute gold
For once I’m really happy that google spied on me searching for pavlova recipes because now I got ALL the answers I didn’t get before. Such an excellent video Claire, please continue to share your knowledge, you’re great at it . Thanks !
I absolutely love how you don't have a music intro but you get right to the point! THANK YOU! Also thanks for this recipe and your great tips and instructions.
Thankyou for explaining every step! When I took mine out it had a super soft damp base so im hoping a longer bake will help. Not sure where I went wrong!
LOVE CLAIRE!! but the shaky camera is gonna kill me, i'm getting motion sick lol had to minimize the window and just listen to the video like a podcast
Oh my god oh my god it has been so long since i’m seeing anybody in the Delish videos shot their videos in this kitchen! Do you remember back then June would always bake something in this kitchen? I miss this kitchen! Also i love Claire but we all been knew about this what else is new lol
French meringue wouldn't be my choice for this application. Working egg whites to this degree requires a lot of stabilization; Italian is definitely a better choice. Even still, you have to address weeping, which this video doesn't, other than the addition of cornstarch in the form of powdered sugar, which in a French meringue will subdue weeping, but had no chance of producing what she presents without taking other steps to ensure a dry result. I have found baking in a colander (that is filled with your egg whites in your desire pavlova shape) lined with foil punctured with holes to be the best countermeasure to avoid an imminent weeping meringue disaster. This baking method when used with an Italian Meringue will give you a perfect result. Bake at 170 - 190 for at least 3 hours, cool as advised here.
Thank you for explaining so good . Does anyone know if you can add the cream on top ahead of time or you need to do it right before you are going to served?
My mother told me never to make pavlova on a rainy day. And she made an amazing pavlova. Living in the subtropics we always had the best array of tropical fruit on top.
Thank you for explaining why I was getting the sugar melting in the oven. I was so scared to over beat mine that the sugar hasn't completely dissolved.
How would you recommend keeping pavlovas/meringue cookies in very humid weather? I live in the east coast of Canada and they don’t hold at all, so much humidity :(
I'm a baker at a bakery where we have breads and donuts and treats. Usually when pouring the flour I'll pour some in my mouth then let it slowly fall into the mixer. It's exhilarating to say the most. I have been working there for 15 years and love it! Best job ever!
🤢 Good thing that you don't work for me. ( Why are you there? All employment in the United States is at will. Unless you are a slave in a foreign country somewhere, why do you work there? Don't they pay you enough for you to buy your own flour so you can do that at home?) Your contempt for the person who thought well enough of you to pay you to bake for the customers who are the reason why you have a job is beyond disgusting, and very sad. If the usually erroneous term "mentally ill" has an actual definition, you are it.
Not completely with you on this take of our classic Pavlova We did not use any flour. There's cornflour in icing sugar which can help “ stabilise” or stop the Pavlova from “weeping” We cooked the Pavlova on a baking tray. The secret was getting the oven temperature right. Once in don't open the door until you think it done We would put it in a warmish heat after about half hour to an hour turn the oven off and leave it until the morning. I was always told best bowl was a copper one. Any truth in that I wonder
I understand wanting to go handheld for more of an interesting, less stuffy experience than some cooking tutorials but my god the constant backing and in and out of Claire’s personal space was distracting, unnatural, and uncomfortable...
