I’m wondering if there are any secrets contained in either one of them that might help me perfect my pavlova meringues.
To date the meringues he makes in his bakery are about 10x better than any I’ve had elsewhere.
I have Everyone Can Bake. I love it. I can’t tell from the Meringue recipe if there are any secrets but I have my tried making them any other way.
From a learning how to bake standpoint, his recipes are bases and he offers variations. In essence, it gives you space to customize. His cookie base is my go-to for chocolate chip cookies. I recently made the lemon pound cake with hazelnut crumble. Nothing in the book is too difficult to pull off.
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Does he give any examples of adding flavoring? I was experimenting last weekend and added too little orange extract to one batch and too much rosewater to a second.
Nothing on adding flavors to the meringue. All the variations add toppings. For example, vanilla chantilly cream and fresh raspberries. Passion fruit curd and strawberries.
Tsk. In the bakery they usually have a flavoured meringue, flavored cream, a layer of something else (curd, jam, ganache…) and fruit. That’s what I’d really like to replicate.
Seems like dry flavoring ingredients work best Chowhound
And which type of meringue Perfect Swiss Meringue Recipe
I tried with a quarter tsp of orange extract and a half teaspoon of rosewater. Neither seemed to impact the consistency though as mentioned above the orange flavor was faint and the rose was overpowering.
Next time I’ll try reversing the quantities
I have a lot of egg yolks to use up first though…
Pasta dough being the obvious answer to that problem
I picked up Everyone Can Bake.
He uses a Swiss meringue which is different from all other pavlova recipes I’ve seen or tried. This must be part of the secret.
Not sure why he calls his basic meringue for pavlova a Baked Vanilla Meringue when it contains no vanilla but he gives examples of adding nut butters, fresh herbs, or cocoa powder.
Hope I have some free time this weekend…