I baked 4 Pavlovas this week but the 4th try was your recipe here. All of the others sunk but this method was much better. It still didn’t turn out as nice as yours. I want to try using the mixer on low when adding the final ingredients. I’m in CO Springs and the altitude is definitely a factor. Thank you!
Sweet! I’m from Denver and have been looking at these pavlova recipes lately since they look so tasty even though I’ve never had one. Looks like I’ve definitely gotta try it now:) Thanks man!
So glad I found this! I can’t wait to try the Xantham gum! I’m in Utah and my pavs have tasted good but have sunk and I’m not getting that light, airy texture. Thanks so much!
Any tips on altering Nigella’s chocolate pav for high altitude? I try every year to make it here (Denver) for my Australian husband and always struggle!! It always falls flat. I end up making two and layering them
How do I whip egg whites to stiff peaks at high altitude? Just over 6,000 feet. I tried to make a meringue topping when in Wyoming. Couldn't even get soft peaks. Searched internet but can't find answers.
I'd love to do this but I have questions. 1. I live in the Philippines where it is very hot and humid. Do I use this recipe? 2. What is the Xanthar Gum for? 3. How does high altitude affect a Pavlova. Hope you hear from you 🤗
Hello Geraldine. Some people say Pavlova is easy. I am Australian and most pavlova recipes come from our grandmothers/ mothers etc. The Xantham gum helps me keep the mix together and stay full from top to bottom at Altitude. Because of the sugar in the Pavlova just like in Meringue, the heat in the tropics will dissolve the sugar in the pavlova after you have cooked it. It is something you want to make the day you want to eat it. So, Make it the night before leave it in your oven turned off after it is cooked so it cools in your oven as the oven cools. Then take it out of your oven when you want to decorate it. Because of the humidity in the air you can also try to store it in an airtight tupperware container with a tight lid. This may help keep it dry and last longer. I have never made it in the philipines so you will have to experiment with it. But The above suggestions is what I would start with. Good Luck, Tell me how you go with it, post a picture of your final product and let me know. Barry and Daniel.
Appreciate your video but it was created by Herbert Sache at the Perth Esplanade Hotel in honour of anna who stayed there in the 1920's. Originally made with a passion fruit topping.
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Thank you! I'm in Edwards, and can't wait to try this!
Lovely Pavlova.
I baked 4 Pavlovas this week but the 4th try was your recipe here. All of the others sunk but this method was much better. It still didn’t turn out as nice as yours. I want to try using the mixer on low when adding the final ingredients. I’m in CO Springs and the altitude is definitely a factor. Thank you!
That is a proper Pavlova😊
Sweet! I’m from Denver and have been looking at these pavlova recipes lately since they look so tasty even though I’ve never had one. Looks like I’ve definitely gotta try it now:) Thanks man!
So glad I found this! I can’t wait to try the Xantham gum! I’m in Utah and my pavs have tasted good but have sunk and I’m not getting that light, airy texture. Thanks so much!
i am doing a word fair thing and this is perfect!
Oh yum! Can't wait to share your channel with Taya. She will want to make this! And, I'll make the Kale chips.
Any tips on altering Nigella’s chocolate pav for high altitude? I try every year to make it here (Denver) for my Australian husband and always struggle!! It always falls flat. I end up making two and layering them
How do I whip egg whites to stiff peaks at high altitude? Just over 6,000 feet. I tried to make a meringue topping when in Wyoming. Couldn't even get soft peaks. Searched internet but can't find answers.
Very tasty. Mucho bueno.
you are welcome
This looks great! We’re at 6000 feet....and I’m Russian.....so have to try it!
Please let us know how did you do.
Looks Amazing.
I'm going to try this recipe.
Where can I find the passion fruit sauce please??
Depending where you are in the world, tinned passionfruit is usually available in the supermarket.
I'd love to do this but I have questions.
1. I live in the Philippines where it is very hot and humid. Do I use this recipe?
2. What is the Xanthar Gum for?
3. How does high altitude affect a Pavlova.
Hope you hear from you 🤗
Hello Geraldine. Some people say Pavlova is easy. I am Australian and most pavlova recipes come from our grandmothers/ mothers etc. The Xantham gum helps me keep the mix together and stay full from top to bottom at Altitude. Because of the sugar in the Pavlova just like in Meringue, the heat in the tropics will dissolve the sugar in the pavlova after you have cooked it. It is something you want to make the day you want to eat it. So, Make it the night before leave it in your oven turned off after it is cooked so it cools in your oven as the oven cools. Then take it out of your oven when you want to decorate it. Because of the humidity in the air you can also try to store it in an airtight tupperware container with a tight lid. This may help keep it dry and last longer. I have never made it in the philipines so you will have to experiment with it. But The above suggestions is what I would start with. Good Luck, Tell me how you go with it, post a picture of your final product and let me know. Barry and Daniel.
@@WelcometoOurKitchen Do I need to add Xantham Gum?
It's not a Pav without passionfruit!
I agree Brett, add passionfruit from your grandmother's garden. Passionfruit vines are like old fig trees becoming more rarer than hen's teeth.
Appreciate your video but it was created by Herbert Sache at the Perth Esplanade Hotel in honour of anna who stayed there in the 1920's. Originally made with a passion fruit topping.
That is a