(Untitled)

[phfa]

I smell like cumin

Comments

[wootduosmaster]

You're fabulous. ^_^

[phfa]

So are you! *glomps*

[wootduosmaster]

... :3

[potatoeangel]

Ah Cooked the bacons. Hmmm, fried gooness ^_^

[saffronlie]

Pavlova: beat egg whites in a glass bowl, not a metal or plastic one. Have eggs, bowl and beater at room temperature before you start (although, I've never had a disaster yet, even when doing this in the hottest, most humid summers). Don't add anything to the egg whites before beating. Once you get to soft peaks add the sugar only a little bit at a time, and beat well after each addition. It'll come good. Sometimes nothing is prettier than thick, glossy, smooth meringue in the bowl. Mmmmmmmmm. Here ends my cookery dictating, 'cause really, baking is the only thing I'm good at it.

[phfa]

Wow :D There were twenty odd people hanging around and not one of them knew how to make a pavlova. But now I know... for next time we need to get rid of dozen spare eggwhites...

Your recepies are gooood.

[saffronlie]

In case you do make pavlova next time entirely on the basis of my above instructions... I think the usual ratio is 60g of caster sugar to each eggwhite. You actually don't need heaps of eggwhites to make a big pavlova, perhaps 6 or 8. Often recipes add cornstarch, vanilla extract, white vinegar or similar ingredients which help to give the pavlova body. If you're going to do that I'd definitely suggest using a recipe. :D There's plenty on the internets, but I love Nigella Lawson's best.