Return to Main Recipes Page/Return to Home Page
4 egg whites
Put whites into mixer with a pinch of salt and whisk until the mixture
forms stiff peaks. Meanwhile blend sugar and potato flour, then start
adding to meringue a tablespoon at a time, whisking until stiff after
each addition. Finally whisk in lemon juice.
Draw two 8" circles on baking parchment and lay the parchment on a
flat tin. Pipe or spoon the meringues into 2 rounds OR for a meringue
case, draw a 9" cicle on parchment. Build up a case of the pavlova
mixture using spoon and fork or piping bag, following the pencilled
circle.
Have the oven pre-heated to gas number 2 (300°F or 150°C). Turn down to
gas number 1 (275°F or 140°C). Bake for 45 minutes or until crisp to touch.
It is ready when it can be lifted from paper. I usually leave in oven
after I turn it off to minimize cracks.
Poster's Notes:
Posted by Anne Goldstone
Nutritional Info Per Serving: N/A
Pinch of salt
8 ounces castor sugar/superfine sugar
1 tsp. potato flour (potato starch)
1 tsp. lemon juice
I had not made this Pesach version before. I usually use cornflour and
cream of tartar. The recipe is one of Evelyn Rose's and her recipes are
usually very good