This channel always makes me feel inspired to try something new. Marion & team, here's to 2 mil in 2023!
2 года назад+6
Dear Marion. You are my fav chef/cooking vlogger/ cook book writer. I can’t tell you how many times I’ve been inspired by you. Plus, your amazing humble personality always melts my heart. I can’t express more how legend you are already. Your name is beside the biggest chef just like Jamie Oliver, Gordon Ramsey and Nigella. Keep going and share us many many delicious food from all around the world. And thank you soooo sooo much for being here. ❤
Marion , Love your cooking , I am disappointed your recipe is not printable , Some people may affort to be able to buy your beautiful cook books ,.but others like myself are in able
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, 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 lining 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.
Dear Marion i have tried your recipes and love them. I have tried the pavlova but twice i failed. The outside crust did not happen. I was wondering if the sugar quantity of 100grams is accurate for 200 grams of whites. Thank u for answering me. Judy Caspi
I really hope this recipe works. Last years Pavlova recipe was a total fail, as the sugar measurement was incorrect on your website. We had no Christmas dessert because of this error. I’ve been making Pavlova for years using a women’s weekly recipe but wanted to try yours. I’ll give this one a go 🤞🏽
Delicious 😋 and I love to have it . But too much sugar for me. So if there’s any substitution for regular sugar I would love to make this delicious and yummy desert. Your are a great cook and I enjoyed watching your channel.❤️🧑🦳
You can make it with sugar substitute, I’m a chef when I was on Keto I made a keto pav . As fellow Kiwi & Ozzie were complaining on the keto website they couldn’t have pav at xmas . I made a pave that worked using , Raw Earth sweetener co monk fruit sweetener with stevia. It work like a normal pav was delicious I made & ate at Christmas , but not sure if you could make a day ahead tho.
You can make compotes with zero sugar anyway- if you’re patient, it will caramelise itself. I make compotes often as I make my own boozy ice creams and often get orders for fruit based additions. The same goes for making onion chilli jam- it takes 4 hours to slowly caramelise itself but I add zero sweetener. Adding sugar just caramelises the sugar that the thing is suspended in- it doesn’t actually allow it to caramelise itself.
hi ms.marion may i ask...is there any alternative cream that i can use in this dessert...or is it also okay if i won't put any cream on top?thank you i always try to cook your recipe..keep making delicious food and dessert...❤❤❤
Does this sauce cover 2 pavlovas? Or is it only for 1 as I thought by looking at the amount will cover around two at least but I might be wrong?🌸👩❤️💋👩
Hi Marian. I loved you on Masterchef (you were robbed) and I love your channel. I have cooked lots of your recipes. Tips and tricks are so helpful. I'm England, is there any way to get your cookbook here?
Thanks so much for your interest in Marion's cookbook Jane Unfortunately we don't ship to the UK just at the moment. We're so sorry 🥲 But we are definitely working on it so please stay tuned! -Team Marion's Kitchen
If you do a quick search online you’ll find lots of pavlova recipes. Most use fresh fruit so the fruit part in this video is different. But the base is probably the same.
They ship worldwide. I gifted a copy to my brother in the US. And they are shipping from Australia. Just the shipping costs are sad. But it works. Greetings from the far north of Germany!
Just watched your "how to do pavlova". I have just one, but important whinge. How do you get the baked pavlova on baking paper onto a plate? There are a number of videos on You Tube, but I have yet to see that done. I have seen someone run a knife around the base, but then the video shows the pav on a plate. i think it is time for a tip on how to??? grant taylor
I think it's pretty bad to put up a video and not give the amount of ingredients to use. I will not buy your book as I consider this video to be a scam
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This channel always makes me feel inspired to try something new. Marion & team, here's to 2 mil in 2023!
Dear Marion. You are my fav chef/cooking vlogger/ cook book writer.
I can’t tell you how many times I’ve been inspired by you. Plus, your amazing humble personality always melts my heart.
I can’t express more how legend you are already. Your name is beside the biggest chef just like Jamie Oliver, Gordon Ramsey and Nigella.
Keep going and share us many many delicious food from all around the world.
And thank you soooo sooo much for being here. ❤
Thanks so much for such a sweet feedback Máté 🥰 You really made our day here at Marion's Kitchen! -Team Marion's Kitchen
It's such a joy to watch you cook. Thank you for the inspiration!
Southern Hemisphere Christmas Cake!
Looks beautiful can not find recipe. Does one need to buy book? Please advise.
I make this dessert, it is to die for.
Marion , Love your cooking ,
I am disappointed your recipe is not printable ,
Some people may affort to be able to buy your beautiful cook books ,.but others like myself are in able
My moms from Belfast she’s been making this for years! One of my favs
Thx for the great tips Marion. I always make a Pav for Xmas day gonna give your recipe a shot this year ❤❤
You don't mention how much corn flour and vinegar? What are the measurements for those ingredients???
Yes, that's very disappointing. I can't afford the book, so it would've been nice if she had put the quantity of sugar and other ingredients 😢
1 TABLEspoon cornflour. 1 TEAspoon of white vinegar.
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, 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 lining 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.
Lovely recipes ❤
Yummy my favourite differently ganna try cooked
I love this woman ❤
Lovely tutorial
Yummy.....enjoy watching your videos....😋😋😋😋
Dear Marion i have tried your recipes and love them. I have tried the pavlova but twice i failed. The outside crust did not happen. I was wondering if the sugar quantity of 100grams is accurate for 200 grams of whites. Thank u for answering me. Judy Caspi
The recipe in her book states, 335 grams of super fine caster sugar.
I really hope this recipe works. Last years Pavlova recipe was a total fail, as the sugar measurement was incorrect on your website. We had no Christmas dessert because of this error. I’ve been making Pavlova for years using a women’s weekly recipe but wanted to try yours. I’ll give this one a go 🤞🏽
Delicious 😋 and I love to have it . But too much sugar for me. So if there’s any substitution for regular sugar I would love to make this delicious and yummy desert. Your are a great cook and I enjoyed watching your channel.❤️🧑🦳
You can make it with sugar substitute, I’m a chef when I was on Keto I made a keto pav . As fellow Kiwi & Ozzie were complaining on the keto website they couldn’t have pav at xmas . I made a pave that worked using , Raw Earth sweetener co monk fruit sweetener with stevia. It work like a normal pav was delicious I made & ate at Christmas , but not sure if you could make a day ahead tho.
You can make compotes with zero sugar anyway- if you’re patient, it will caramelise itself.
I make compotes often as I make my own boozy ice creams and often get orders for fruit based additions.
The same goes for making onion chilli jam- it takes 4 hours to slowly caramelise itself but I add zero sweetener.
Adding sugar just caramelises the sugar that the thing is suspended in- it doesn’t actually allow it to caramelise itself.
That looks so incredible ❤
New Zealand classic..😉
hi ms.marion may i ask...is there any alternative cream that i can use in this dessert...or is it also okay if i won't put any cream on top?thank you i always try to cook your recipe..keep making delicious food and dessert...❤❤❤
love love love ...
I think should until end or mid Spring to make this, excited already!
Cookbooks not available in North America. Can’t find.
Hi, Your other pav vid says cook 90 minutes...Which one is better?
Hello Marion, question for you, can Pavlova be made into individual portions and then baked?
Yay!! This is in *Just as D.* which I own. It a great book, and I will add this to the long list of recipes I want to make.
Does this sauce cover 2 pavlovas? Or is it only for 1 as I thought by looking at the amount will cover around two at least but I might be wrong?🌸👩❤️💋👩
Hi Marian. I loved you on Masterchef (you were robbed) and I love your channel. I have cooked lots of your recipes. Tips and tricks are so helpful. I'm England, is there any way to get your cookbook here?
Thanks so much for your interest in Marion's cookbook Jane Unfortunately we don't ship to the UK just at the moment. We're so sorry 🥲 But we are definitely working on it so please stay tuned! -Team Marion's Kitchen
Bom dia!
Por gentileza é possível por legendas em português dás suas receitas?
Obrigado!
Is there anything better than a pav at Christmas??? ❤❤❤
How much sugar in the pavlova for 200 ml egg yolks?
Is cornflour same as cornstarch? And can it be substituted with potato starch?
Yes, cornflour/ cornstarch the same. I would not substitute with potato starch.
Wonderful! You should’ve left the recipe here as well, quantities and little tricks.
Happy festive season 🎄
I googled it and presto - recipe!
Any tips on differences in the recipe when using aquafaba?
Yummy! love this recipe♥️
Quantities please.
You had me at rum.
What is the cream, how do u make it?
Correction: Pavlova is a NZ classic acquired by Aussie 😋 Cue: a good load of banter between south pacific cousins 🤣🤣🤣
Hmm 🤨
Aren't lamingtons from NZ as well? :P Now watch the fights start :D
Very true
Fine, but you have to keep Russell Crowe
Kiwis are delusional.👍
I know it’s a rum pavlova but is there a substitute for the rum?
I would just use cranberry juice as the colour is similar to the berries.
Is the recipe listed somewhere? This looks so good but the quantities aren’t mentioned in the video.
Hi Amity, this recipe comes to you from Marion's newest cookbook, Just as Delicious! Check it out at: bit.ly/3ityM6Q 😊 -Team Marion's Kitchen
...can't afford the book, so it would be nice if you gave us the recipe for the Pavlova 😢
If you do a quick search online you’ll find lots of pavlova recipes. Most use fresh fruit so the fruit part in this video is different. But the base is probably the same.
How much cornflour and vinegar?
I missed the corn flour/vinegar measurements. Considering how precise you were with the egg whites, "some" corn flour and vinegar doesn't cut it.
I love this dessert! Wow..
Can you make baked stuffed Clams, Marion? It's one of my favorite food item ever! Thank you❤️
I wish the cookbooks were available in Europe too😩
They ship worldwide. I gifted a copy to my brother in the US. And they are shipping from Australia. Just the shipping costs are sad. But it works.
Greetings from the far north of Germany!
Hi Marion. Followed the recipe and had heaps of marshmallow but it was not “crispy” on the outside. Please help.
Australian classic!? I think not. Its a Kiwi invention!
How much sugar?
I like
Delicious 😋
Why be so accurate about egg white weights, when you fail to give any single other measurement for any other ingredient?
I paused it on the recipe book page, and got the measurements
👍😋
So does Marion know exactly how much that bowl weighs? 🤔🤣
The scale has a tare weight on it so you can know exactly how much contents of bowl weigh
How much sugar. Vinegar. Cornflour. No point having a recipe if quantities aren’t provided
Dear marion you are my favourite. How can i buy this two books. Please i wants to buy. Send me the message please.
Here's the link to find more details about our cookbooks Felicia 😊 shop.marionskitchen.com/ -Team Marion's Kitchen
Looks beautiful and yummy. Are all of your cookbook recipes in the metric system? I hope not, I can’t see myself converting every measurement into US.
🤤
What about the measurements?
Just watched your "how to do pavlova". I have just one, but important whinge.
How do you get the baked pavlova on baking paper onto a plate? There are a number of videos on You Tube, but I have yet to see that done. I have seen someone run a knife around the base, but then the video shows the pav on a plate.
i think it is time for a tip on how to???
grant taylor
Pavlova is actually from New Zealand
*New Zealand classic
Where is the measurements?
Ms Marion, didn't you make pavlova during your time at MasterChef Australia? I think you won that round.
Was planning on compote too but I realized it's sugar on sugar
I have tried this recipe twice & both time the pav never went crispy. I’m thinking 1 tbs is to much.
Recipe please, I cant afford the book, disappointed
For berries, you want to use kirsch , not rum.
I applied for content writer position...
stick ya book ..chook !
Tutto scritto in inglese, ma chi ci capisce cosa? E perché non metti le dosi???? Comq....
Again: eyplanation makes halt of your cooking. And this is, again; an 11 out of 10.
Dumb where's the measurements 😮
P̤ṳt̤ c̤h̤i̤c̤k̤e̤n̤ l̤i̤v̤e̤r̤ a̤n̤d̤ i̤n̤t̤e̤s̤t̤i̤n̤e̤s̤ o̤n̤ i̤t̤
I think it's pretty bad to put up a video and not give the amount of ingredients to use. I will not buy your book as I consider this video to be a scam
Needs dark chocolate- lots of dark chocolate!