INGREDIENTS

INSTRUCTIONS

From: louray@seas.gwu.edu (Another time's forgotten space... (mickey))
Date: 8 Oct 1993 21:56:25 GMT Interesting legend behind this: It  seems
a chef in adelaide created the pavlova after he had seen Anna  Pavlova
dance, saying that he wanted to create a dessert that was as  light and
airy as her dancing. (serves 6-8)  preheat oven to 250 degrees F.  With
an electric mixer beat the egg whites until soft peaks form then
gradually add teh sugar.  Beat until firm.  Add the cornflour, vinegar
and vanilla.  When combined, turn out into  a flat tray that has been
greased and dusted with cornflours. Try a  circular shape with slightly
more mixture at the edges, so that it  may be served by placing goodies
i its center depression.  Cook in a pre-heated, cool (250 deg. f) ove
for one hour.  when  cooked, turn the oven off, leav eht oven door
slightly ajar, and  allow to cool slowly in the oven. This slow cooling
works to prevent  the loss of too much height.  Serve cold, with
shipped cream and fresh fruit pieces, strawberries  and kewe for
examples.  Notes: Make sure that you beat teh egg-whites well, and that
the  sugar is fully dissolved before going on to the next step.
Over-whipping can't hurt. The final texture should be meringue on the
inside with a thin crust on the ouside.  REC.FOOD.RECIPES ARCHIVES
/DESSERTS  From rec.food.cooking archives.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 12
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 37mg
Potassium: 36.6mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 2.4g