http://www.azcookbook.com/fresh-berry-pavlova/ Wed, 22 May 2013 02:34:21 +0000 http://wordpress.org/?v=2.6.2 http://www.azcookbook.com/fresh-berry-pavlova/#comment-55692 Delphine Thu, 22 Sep 2011 07:40:45 +0000 http://www.azcookbook.com/?p=5450#comment-55692 So delicious and so easy to make ! Your pavlova is beautiful ! Have a nice day :) Delphine So delicious and so easy to make ! Your pavlova is beautiful !
Have a nice day
Delphine

]]> http://www.azcookbook.com/fresh-berry-pavlova/#comment-51504 Sarah Mon, 29 Aug 2011 06:49:32 +0000 http://www.azcookbook.com/?p=5450#comment-51504 what a gorgeous dessert! what a gorgeous dessert!

]]> http://www.azcookbook.com/fresh-berry-pavlova/#comment-50851 farida Tue, 23 Aug 2011 16:04:42 +0000 http://www.azcookbook.com/?p=5450#comment-50851 CAROLYN - I am so very SORRY. Looks like I made a mistake when typing. It should not be 400, what was I thinking? It is 200 F (100C)! Sorry it ruined your meringue:(( Just corrected the temperature. CAROLYN - I am so very SORRY. Looks like I made a mistake when typing. It should not be 400, what was I thinking? It is 200 F (100C)! Sorry it ruined your meringue:(( Just corrected the temperature.

]]> http://www.azcookbook.com/fresh-berry-pavlova/#comment-50850 Carolyn T Tue, 23 Aug 2011 16:00:10 +0000 http://www.azcookbook.com/?p=5450#comment-50850 Hi Farida - are you sure the oven temp is supposed to be 400°? I made the meringue shell yesterday and within about 20 minutes the shell was already medium brown. I turned the oven off at that point, but it still turned our really brown. I may go ahead and use it, but I know it's not supposed to be that way! I looked up several other recipes and they all suggest an oven temp of about 225° or so. At an oven temp of 400° I don't know how anything much could cook for 1 1/2 hours without getting brown! Did you, by chance, turn the oven off when you put the meringue IN the oven? That's not what your post says, but maybe that's the case? Hi Farida - are you sure the oven temp is supposed to be 400°? I made the meringue shell yesterday and within about 20 minutes the shell was already medium brown. I turned the oven off at that point, but it still turned our really brown. I may go ahead and use it, but I know it’s not supposed to be that way! I looked up several other recipes and they all suggest an oven temp of about 225° or so. At an oven temp of 400° I don’t know how anything much could cook for 1 1/2 hours without getting brown! Did you, by chance, turn the oven off when you put the meringue IN the oven? That’s not what your post says, but maybe that’s the case?

]]> http://www.azcookbook.com/fresh-berry-pavlova/#comment-49557 sare Mon, 15 Aug 2011 07:23:55 +0000 http://www.azcookbook.com/?p=5450#comment-49557 It looks stunning. It looks stunning.

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