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aimeejoy 
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 Topic: Wanted: Easy Pav Recipe
Posted: 29 November 2007 at 8:08am |
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Having Xmas at our place this year and would like to try making the pav, rather than buying a supermarket one. So who's got a super easy recipe - I love baking but never made one before...
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Aimee
Hannah 22/10/05
Greer 11/02/08
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peanut butter
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Posted: 29 November 2007 at 8:26am |
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I used the recipe in the edmonds cookbook and it turned out fine. it is really easy!!! There is debate about whether you leave it in the oven once you turn the oven off or not and do you leave the door open or not during this time so maybe some experienced pav makers can help.
I also find, its best not to make one on a really humid day....they go sticky.
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aimeejoy
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Posted: 29 November 2007 at 8:38am |
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Thanks for that - will see what others say about the cooking part...
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Aimee
Hannah 22/10/05
Greer 11/02/08
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lizzle
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Posted: 29 November 2007 at 8:53am |
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Will ask my nana - she makes the BEST pavs - although nowadays she rarely cooks them and I have a sneaking suspicion she buys them from the shops and passes them off as her own.
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Bizzy
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Posted: 29 November 2007 at 9:13am |
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i think there is really only one pav recipe...
My nana used to be our pav maker for xmas and i haven taken on the role now... i love making the pav.
Nana used to say that when it comes to beating the egg whites that when you think they are stiff, you're wrong, and beat it again.... also she swore by leaving it in the oven overnight with the door shut.
My pavs always sink in the middle but once i cream and decorate them you can never tell...
Good luck! i want to know how yours turn out...
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ShellandBella
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Posted: 30 November 2007 at 8:28am |
Yeah, I've heard also, that its best if your eggs are at room temperature first and that you don't make one on a hot day...I tried the edmonds one and it collapsed  , so I'd love to know a 'fail proof' recipe too!
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tishy
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Posted: 30 November 2007 at 11:07am |
 GandT wrote:
Nana used to say that when it comes to beating the egg whites that when you think they are stiff, you're wrong, and beat it again.... |
I do the 'hold the bowl upside down above my head test' 
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hailstones
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Posted: 30 November 2007 at 11:22am |
I have made heaps of pavs at work and the tips above are great ones! Use the edmonds recipe - we generally do, its tried and true.
Another few tips I could add to the above is make sure you add the sugar SLOWLY!! Use the bake rather than fan bake in your oven as fan bake can alter the temp slightly. Try not to open the oven when its cooking but if you have to DON'T slam the door!!
If all else fails and it does collapse - one word - CREAM 
ETA - I think you are best to leave them to cool in the oven until the oven is cold as well.
Edited by hailstones
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aimeejoy
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Posted: 30 November 2007 at 3:13pm |
Awesome thanks for all the great tips everyone! 
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Aimee
Hannah 22/10/05
Greer 11/02/08
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Bizzy
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Posted: 30 November 2007 at 3:29pm |
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ShellandBella
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Posted: 30 November 2007 at 3:34pm |
Yeah, thats an old test for the stiffness of your egg whites - actually I think I've seen Jamie Oliver do that to test that the egg whites were stiff enough
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tishy
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Posted: 30 November 2007 at 3:42pm |
GandT wrote:
ooooo never heard of that one!? are you just having me on hoping i end up with pav mix on my head??? lol!!!?? |
Would I?!?! 
Honestly though I'm normally pretty sure of it's stiffness before I do the test.
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ShellandBella
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Posted: 05 December 2007 at 3:18pm |
I was so inspired by this thread, decided to try my hand at one myself  . This was the Annabel Langbein pav recipe and seemed to work, its the highest pav I've ever made (although I haven't tried it yet, but it certainly looks scrummy)
I didn't think about getting anything to garnish it though...darn it!
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aimeejoy
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Posted: 05 December 2007 at 7:02pm |
WOW! That is an awesome looking pav - bet it tastes yummy!!
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Aimee
Hannah 22/10/05
Greer 11/02/08
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busymum
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Posted: 05 December 2007 at 7:24pm |
I used the pav recipe on this page the other night - my first pav - and it turned out fantastic! I was really impressed I beat for 60 seconds in between every spoonful of sugar but it was sooo worth it! And I never knew egg white could get that thick!!!!
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ShellandBella
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Posted: 05 December 2007 at 8:13pm |
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Yeah, I beat the egg whites for 10 minutes (as per recipe) it was devine too!! yum, yum (but VERY sweet)
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busymum
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Posted: 05 December 2007 at 9:36pm |
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Wanted: Easy Pav Recipe
