I agree wholeheartedly 👍🏻 he’s amazing ❤

I know, I love how he explains why we are doing something or using an ingredient. I always shy away from making meringue but he makes seem much easier! I've always wanted to try pavlova, and I think I will this summer!

Yes bc I’ve been baking really good since I started looking for recipes on his channel

Oh, great tip. Thanks for sharing😄

Brilliant! What about vinegar instead of cream of tartar to stabilize?

Thank you

@@VoxUrania use lemon juice, it’s acidic and it makes the meringue super shiny. half to one teaspoon every 200 grams of eggs whites

I made a frozen dessert once using a meringue like this. I piped two circles, the same size he used. I baked them. I put somewhat softened vanilla ice cream around the inside of one circle leaving the center opened. In the center I put in raspberry sorbet. I put the other circle on top and put it in the freezer. As you know you have to work fast. After it was set up I put whipped cream around the sides and top, made it look fancy. And topped it with some raspberries. It's a great summer dessert. For one thing I made the meringue circles the night before.

That’s exactly what I thought of too! Love Bluey 😊

Not alone!

Thats exactly why i started making Pavlovas 1 year ago 😂

Bonjur la disco tech

100%.

“Failed” meringue is just fine in an Eton mess.

@@phil2u48 I didnt know Eton Mess (i just checked). Then i didnt fail at first on Pavlova, i nailed Eton Mess :D Now lets get serious:, its a great option if your Pavlova meringue its perfect, i 100% sure that people love Eton Mess. Thank you

LOL--me, too. I tried it out with about 3 different recipes before I found one that worked for me. (and probably how I was beating it, too).

Did you make it?? I've eaten so much pavlova but I no longer live near my friend who makes it so I want to try

It's really good and can be made very festive.

That sounds very good!

That sounds delish! can you please suggest amounts?

@@earthstar2493 It all depends on how big your Pavlova is. I personally would err on the side of caution. 1/4 teaspoon of each. Rose water is very strong. In an instant you can overdo it.

@@earthstar2493 The recipe I’m using calls for 6 eggwhites, 1 3/4 cups of superfine sugar, 2 1/2 teaspoons cornstarch, 2 teaspoons of white vinegar, 1/4 teaspoon ground black pepper and 1/2 teaspoon of rosewater Start with eggwhites and sugar only - one scoop of sugar at a time, same method as John’s above - and when you have stiff peaks, gently fold in the rest until thoroughly mixed in. I always add some vanilla too at this stage. Preheat at 350, but when you place the meringue in the oven, lower it to 300 F and bake for one hour. Same cooling process as John. Macerate your strawberries in the juice of 3 passionfruit and 2 teaspoons of sugar before you whip the cream. When building up, scoop the strawberries on the whipped cream; juice and all. This recipe has been a hit for many years in my household ❤

it is from New Zealand im also from new zealand i agree

As an Australian, I politely disagree. You can keep Crowe and Phar Lap but Pavlova is ours.

@@unrulymisskittenyou’re wrong. Lamingtons are Australian, pavlova is from New Zealand. As are Phar Lap, Russell Crowe, Keith Urban, and many other things

It's a kiwi dessert. I agree as I'm a kiwi

Who cares where it came from, it’s delicious

Yay! Thank you!

Just chuckled at "the peakiest peak to ever peak!" That was a good peak! 😅

😮

There's really no difference between Aussie and Kiwi pavlovas. The chewy versus marshmallowy thing is really a personal choice; some like it denser and chewier, but a proper pavlova should be light and marshmallow-like. The evidence that the pav originated in NZ is pretty shaky. There are several early published NZ recipes for a meringue-like dessert topped with fruit but a) most are clearly for a harder meringue shell or a sandwich of two meringues and b) most were not called "Pavlova". The earliest recipe to be called "Pavlova" AND be clearly designed to be light and marshmallow-like comes from Western Australian chef Bert Sachse at Perth's Esplanade Hotel in 1935. It's telling that the origins for the WA version are precise and verifiable, whereas the NZ claims are somewhat murky.

@@joshdrayton1230 Thank you! Of course, the most important thing is that they are delicious and should be consumed whenever possible!

You can do it!

I think you'll have a lot of fun with it. just choose a dry day!

Even if it *were* to be less than perfect, by following John's delicious recipe, you'll end up with something *amazing*! (And if it's a disaster, you'll do better next time! 😊❤) Either way, you're *not* going to get to eat a piece of heaven if you don't try! 🤗

Living in a tropical country, then I am terrified

I too .. I have will as well

Same, but Georgia. 😭