meat pies/meat pie shops are popular in australia. I hate when we stop at one unless they have mini pavlova. Still, sucks when dh wants that for lunch, as there's nothing *real* food there that I like.
(generally they just sell meat pies and sausage rolls ick)
and go ahead and mail me some. I love them but I still suck at making meringue. I'm a little better w/ it in my kitchenaid mixer though. ANy tricks or tips?
meat pies/meat pie shops are popular in australia. I hate when we stop at one unless they have mini pavlova. Still, sucks when dh wants that for lunch, as there's nothing *real* food there that I like.
(generally they just sell meat pies and sausage rolls ick)
and go ahead and mail me some. I love them but I still suck at making meringue. I'm a little better w/ it in my kitchenaid mixer though. ANy tricks or tips?
I don't really know if I would call it tricks, but this is what I do every time.
6 egg whites, room temp 3/4 cup sugar 1 tsp cream of tartar
Make sure the whisk and bowl is completely free of any fats or else the merengue won't work. Beat the shit out of it on max until soft peaks, then gradually start adding sugar. When the sugar is added, add the cream of tartar. Beat until glossy and thick, then spoon onto a parchment lined baking sheet. Bake at 225 for about an hour or until crispy, then turn off the oven and let them sit for 2-3 hours with the oven door cracked. I've never had any turn out bad
I actually just decided to whip some up. Hopefully they're done in time.
i think perhaps it's my level of patience waiting for stiff peaks. hehe stiff.
does it take a million years when you beat them (off) to get stiff?
also, i;ve read mixed thoughts as to when sugar needs to be added. I'll try your method next. damn, i'd love some pavlova today!
Yes. Southern Living had a caramel pecan cheesecake with a shortbread crust that was the best I've ever had. I can't find the recipe on line (it was years ago) but if you're interested I can pm you tonight. It has 4 blocks of cream cheese to give you an idea of its decadence.
ETA: it doesn't have any sauce, it's good on its own. It uses brown sugar instead of white to get a nice caramel flavor.
People I don't even recognize stop me at work to ask when I'm making these again.
I make these all the time. People always comment. One lady I don't like said "oh my gawwwd you are my new best friend".
Do you eat yours right out of the fridge? I like the crunch from refrigeration. I just had them after they had been out for a bit and they were too mushy.
Yes. Southern Living had a caramel pecan cheesecake with a shortbread crust that was the best I've ever had. I can't find the recipe on line (it was years ago) but if you're interested I can pm you tonight. It has 4 blocks of cream cheese to give you an idea of its decadence.
ETA: it doesn't have any sauce, it's good on its own. It uses brown sugar instead of white to get a nice caramel flavor.
None of this PM business, you post that shit here so I can stuff this in my piehole sometime in the near future.
Granulated Sugar 12 oz Egg Yolk 14 ea Heavy Cream 7 cups Vanilla Extract 2 tsp
1. Mix egg yolk, and sugar until well combined 2. Heat cream to boil, gradually pour into egg mixture while whisking constantly. Add vanilla. 3. Strain with fine mesh strainer. 4. Pour into oven safe serving dishes. 5. Place dishes in high edged pan. Fill with water 3/4ths of the way to the top of the serving dishes. 6. Bake at 350 for 25 minutes or until the custard is no longer "giggly". 7. Let stand at room temp for 30 min and refrigerate for at least 2hrs or until firm (24 hours is best). 8. When serving, sprinkle sugar on top. Use a kitchen torch to flame the sugar until it is melted and golden.
What area are you from? My DH makes this awesome pie called the Baltimore Bomb Pie. It is made out of Berger cookies and OMG, so yummy and heavenly. However, I think Berger cookies are a local thing so if you are not in MD, DC, VA, PA you might not be able to find them. They are basically short bread cookies with an inch of fudge on top. Then imagine a pie made with them, uh huh, it IS that good
i think perhaps it's my level of patience waiting for stiff peaks. hehe stiff.
does it take a million years when you beat them (off) to get stiff?
also, i;ve read mixed thoughts as to when sugar needs to be added. I'll try your method next. damn, i'd love some pavlova today!
Well, it takes about 3 minutes for soft peaks, then I start adding sugar a few scoops at a time until that's finished, then just wait until it looks glossy. I just turn the kitchenaid on full blast from the start.