When I realised I had nine egg whites in the freezer and plenty of people to feed over the weekend, I decided to make a pavlova. I divided the egg whites in half so that I had about 4.5 and adjusted the sugar, mixed it up, added some rosewater and some pink food colouring and then sprinkled the top with the lavender sugar.
Cooked for an hour and then left to cool overnight in the oven, it looked brilliant when I checked it on Saturday morning. And then I tried to remove it from the greaseproof paper and realised it was completely under-cooked. I thought about trying to rescue it but decided it would be easier to start again when I got to my mum’s.
The second version turned out OK but it cooked a lot quicker than I was expecting and went much browner than the original version. Still, it tasted good, topped with rhubarb that had been cooked in more of the lavender sugar. It didn’t look as pretty though.
Hi Kerri,
I’ve been quite successful at rescuing undercooked meringue, by just baking it for a bit longer. It worked splendidly when I was making macarons, which are very similar to meringue.
I hope the end result was good, I can imagine that the sour hints of the rhubarb would combine well with the sweetness of the meringue.
.-= Caramella Mou´s last blog ..Conchas for Mother’s Day =-.
I would have cooked it for longer had I realised straight away that it was under-cooked I think but I didn’t notice until the next morning. The rhubarb flavour does work well with the meringue, you’re right.
Two of my favourite things – rhubarb and pavlova (that will be my Australian heritage) sounds great and I like the idea of adding a subtle flavour of rosewater. Bad luck with the first disaster but pavs are tricky I think.
.-= gourmet chick´s last blog ..How to make coconut pancakes (Cooking course in Sri Lanka) =-.
That looks great. You got some interesting flavors in there.
.-= Nate @ House of Annie´s last blog ..Belacan Fried Chicken =-.
Thanks, GC. It really is a great combination.
Thanks, Nate.