Comments on: for the fourth http://userealbutter.com/2008/07/04/pavlovas-recipe/ Thu, 24 May 2012 17:26:53 +0000 hourly 1 http://wordpress.org/?v= By: jenyu http://userealbutter.com/2008/07/04/pavlovas-recipe/comment-page-1/#comment-156030 jenyu Sat, 11 Dec 2010 04:51:41 +0000 http://userealbutter.com/2008/07/04/for-the-fourth/#comment-156030 nlwreeds - I didn't have to make any adjustments for meringues thus far. They seem to work pretty well for me. They do get a little air bubble in the middle sometimes. nlwreeds – I didn’t have to make any adjustments for meringues thus far. They seem to work pretty well for me. They do get a little air bubble in the middle sometimes.

]]> By: nlwreeds http://userealbutter.com/2008/07/04/pavlovas-recipe/comment-page-1/#comment-152860 nlwreeds Sun, 05 Dec 2010 18:04:05 +0000 http://userealbutter.com/2008/07/04/for-the-fourth/#comment-152860 Hello, I just found your site a couple of days ago. I have made candied orange peel for many years now, but mine always get hard much to fast (I know, slightly off topic - but that is how I found your site!!!) This year I'm going to leave the pith on the rind and try that, see if the thicker peels stay moist longer. Anyway, I'm also above sea level (living in Colorado as well), but not fortunate to live up in the mountains. I have tried to make meringues several times and they always end up hollow in the middle. So, could you share what modifications you needed to make for high altitude meringue baking? Thanks, nlwreeds Hello,

I just found your site a couple of days ago. I have made candied orange peel for many years now, but mine always get hard much to fast (I know, slightly off topic – but that is how I found your site!!!) This year I’m going to leave the pith on the rind and try that, see if the thicker peels stay moist longer.

Anyway, I’m also above sea level (living in Colorado as well), but not fortunate to live up in the mountains. I have tried to make meringues several times and they always end up hollow in the middle. So, could you share what modifications you needed to make for high altitude meringue baking?

Thanks,

nlwreeds

]]> By: laiee http://userealbutter.com/2008/07/04/pavlovas-recipe/comment-page-1/#comment-54947 laiee Wed, 16 Sep 2009 07:30:45 +0000 http://userealbutter.com/2008/07/04/for-the-fourth/#comment-54947 Thanks Jenyu for replying, will try that out later :D Thanks Jenyu for replying, will try that out later :D

]]> By: jenyu http://userealbutter.com/2008/07/04/pavlovas-recipe/comment-page-1/#comment-52089 jenyu Sun, 09 Aug 2009 15:08:12 +0000 http://userealbutter.com/2008/07/04/for-the-fourth/#comment-52089 Iaiee - hmmm, I think you can do a large one and if you bake it at low enough temp for longer time, it should dry out to the center. It also depends on your humidity. In Virginia, I would bake meringues and they would turn to sticky goo after a few hours because it was so humid. Here in Colorado, I can bake meringues that are still chewy in the center and when I leave them on my counter for a day, they are crisp through (our humidity is very low here). Iaiee – hmmm, I think you can do a large one and if you bake it at low enough temp for longer time, it should dry out to the center. It also depends on your humidity. In Virginia, I would bake meringues and they would turn to sticky goo after a few hours because it was so humid. Here in Colorado, I can bake meringues that are still chewy in the center and when I leave them on my counter for a day, they are crisp through (our humidity is very low here).

]]> By: laiee http://userealbutter.com/2008/07/04/pavlovas-recipe/comment-page-1/#comment-51871 laiee Thu, 06 Aug 2009 06:07:14 +0000 http://userealbutter.com/2008/07/04/for-the-fourth/#comment-51871 Thanks for all your nice recipes, but are there any chance of creating a pavlova with similar size or larger that is not mashmallow at the center? Thanks for all your nice recipes, but are there any chance of creating a pavlova with similar size or larger that is not mashmallow at the center?

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