Slow Cooked pavlova . And it’s crispy around the edges, just needs a bit longer
recipe for pavlova.
Ingredients:
6 eggs, separated
1 1/4 cups caster sugar
2 tsp corn flour
1 tsp vanilla
1 tsp vinegar
Directions:
whisk eggs whites in a clean, dry bowl until soft peaks form,
gradually add sugar, one tablespoon at a time, mixing well after each addition, until meringue is thick & gloss or until sugar is disolved.
add cornflour, vinegar & whisk until well combined.
line slow cooker with baking paper & place tea towel under the lid for about 1 hour to 1 & a half hours ON LOW. & also just keep an eye on it.
(after I let it cool and scraped the edges off it came out easy as.)
I used a spatula and had baking paper underneath it, so that helped me to get it out.
Question: Did it hold together when u took it out. How do u get it out?
Answer: It held together when i got it out, i just let it cool down a bit and used a spatula under it so i could get hold of the baking paper I had on the bottom.
Question: I just have one question, how would you get it out of the slow cooker without breaking it?
Answer: I thought it was going to be hard to get it out, but once I got hold of the baking paper it was easier than I thought .
Question: I read that. but couldn’t see any baking paper in picture to grab a hold of .
Answer: There was enough on the bottom, and yes i should have used more paper and lined it better.
Slow Cooked pavlova