Pavlova
This is a New Zealand dessert that is traditionally served at weddings.
3 egg whites
3 Tablespoons cold water
1 cup white sugar
1 tsp vinegar
3 tsp cornstarch
toppings:
Whipped Cream
Fruit: Kiwi fruit, strawberries, mandarin oranges, blueberries, etc
Beat egg whites until stiff (when peaks form), add cold water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla, and cornstarch. Place on wax paper on greased tray and, using a rubber spatula, shape into a wide circle. Bake at 300 for 45 min, then turn off oven and leave Pavlova to cool inside oven (this will take several hours). Carefully remove to serving plate. Top with whipped cream and fruit. Serve immediately.
Your recipe guidelines are excellent and some that any food writer should follow. I was therefore wondering why you were recommending Ree Drummond's book as she has been accused, rightfully so and with documented evidence, of massive plagiarism when it comes to her recipes. Ree Drummond has freely lifted many of her concoctions from Oklahoma church and community cookbooks but failed to credit her sources or even thanked them for her "inspiration."
ReplyDelete