{has_more=true, offset=100, total=182, results=[{comment_text=Tried it just to see and it worked!! My handheld electric beater was pretty hot at the end so maybe a freestanding cake mixer would be the go. Crunchy outside and marshmellow centre. Everyone loved it., approved=true, user_name=Karen C, hs_createdate=1702249871314, rating_new__1_5_=5, id=11175356710}, {comment_text=OK I had my temps wrong, that is why my first one was tanned and thinner crust. I've redone it and.... PERFECTION. Thankyou Chelsea, you made me look great again, approved=true, user_name=Debra, hs_createdate=1702249871054, rating_new__1_5_=5, id=11175506046}, {comment_text=This recipe is great. But why the vinegar? And remember to not open the door. This recipe is amazing.CHELSEA SUGAR: Thanks for your kind feedback! Vinegar helps to stabilise the egg white foam :-), approved=true, user_name=Thomson, hs_createdate=1702249870166, rating_new__1_5_=5, id=11175557699}, {comment_text=Never failed!!! Thank you so much, approved=true, user_name=Ada, hs_createdate=1702249869858, rating_new__1_5_=5, id=11175447184}, {comment_text=Excellent pav first time, love this recipe will definitely use it again, approved=true, user_name=Priya Heatherington, hs_createdate=1702249869773, rating_new__1_5_=5, id=11175460907}, {comment_text=Absolutely failsafe is right. Fantastic pav with the right amount of crunch and fluffiness without all the mucking around. After making this at Christmas I've had a lot of people ask me for the recipe., approved=true, user_name=Pip, hs_createdate=1702249869767, rating_new__1_5_=5, id=11175651332}, {comment_text=I usually make concrete block pavlovas. So I love this recipe which was crispy on the outside and marshmallowy inside., approved=true, user_name=Pam, hs_createdate=1702249869749, rating_new__1_5_=5, id=11175581992}, {comment_text=Awesome! I love the recipes, approved=true, user_name=Olivia Lang, hs_createdate=1702249869743, rating_new__1_5_=5, id=11175538616}, {comment_text=Was a flop for me. Followed recipe to the last detail, left in the oven for the whole hour to cool beat for the exact 10 minutes, looked great! Took it out of the oven and it slowly deflated. Thank the lord for cream., approved=true, user_name=Kirsty, hs_createdate=1702249869236, rating_new__1_5_=2, id=11175679820}, {comment_text=Has never failed me yet. Just in the process of making for Christmas Day.., approved=true, user_name=Cherie, hs_createdate=1702249869009, rating_new__1_5_=5, id=11175581984}]}
Reviews
182
What did you think of this recipe?
Karen C
Tried it just to see and it worked!! My handheld electric beater was pretty hot at the end so maybe a freestanding cake mixer would be the go. Crunchy outside and marshmellow centre. Everyone loved it.
5
Debra
OK I had my temps wrong, that is why my first one was tanned and thinner crust. I've redone it and.... PERFECTION. Thankyou Chelsea, you made me look great again
5
Thomson
This recipe is great. But why the vinegar? And remember to not open the door. This recipe is amazing.CHELSEA SUGAR: Thanks for your kind feedback! Vinegar helps to stabilise the egg white foam :-)
5
Ada
Never failed!!! Thank you so much
5
Priya Heatherington
Excellent pav first time, love this recipe will definitely use it again
5
Pip
Absolutely failsafe is right. Fantastic pav with the right amount of crunch and fluffiness without all the mucking around. After making this at Christmas I've had a lot of people ask me for the recipe.
5
Pam
I usually make concrete block pavlovas. So I love this recipe which was crispy on the outside and marshmallowy inside.
5
Olivia Lang
Awesome! I love the recipes
5
Kirsty
Was a flop for me. Followed recipe to the last detail, left in the oven for the whole hour to cool beat for the exact 10 minutes, looked great! Took it out of the oven and it slowly deflated. Thank the lord for cream.
2
Cherie
Has never failed me yet. Just in the process of making for Christmas Day..
Put all ingredients into a bowl and beat with an electric mixer on high speed for 10 minutes.
Heap onto a greased baking tray and bake at 140 degrees Celsius for 30 minutes.
Reduce heat to 120 degrees for a further 30 minutes.
Turn off oven and leave pavlova for 1 hour before taking it out. (This recipe has never failed me.) No more having to worry about folding ingredients into egg whites.
Tried it just to see and it worked!! My handheld electric beater was pretty hot at the end so maybe a freestanding cake mixer would be the go. Crunchy outside and marshmellow centre. Everyone loved it.
5
Debra
OK I had my temps wrong, that is why my first one was tanned and thinner crust. I've redone it and.... PERFECTION. Thankyou Chelsea, you made me look great again
5
Thomson
This recipe is great. But why the vinegar? And remember to not open the door. This recipe is amazing.CHELSEA SUGAR: Thanks for your kind feedback! Vinegar helps to stabilise the egg white foam :-)
5
Ada
Never failed!!! Thank you so much
5
Priya Heatherington
Excellent pav first time, love this recipe will definitely use it again
5
Pip
Absolutely failsafe is right. Fantastic pav with the right amount of crunch and fluffiness without all the mucking around. After making this at Christmas I've had a lot of people ask me for the recipe.
5
Pam
I usually make concrete block pavlovas. So I love this recipe which was crispy on the outside and marshmallowy inside.
5
Olivia Lang
Awesome! I love the recipes
5
Kirsty
Was a flop for me. Followed recipe to the last detail, left in the oven for the whole hour to cool beat for the exact 10 minutes, looked great! Took it out of the oven and it slowly deflated. Thank the lord for cream.
2
Cherie
Has never failed me yet. Just in the process of making for Christmas Day..