Homemade Pavlova Recipe – Laura Vitale – Laura in the Kitchen Episode 407

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Twitter: @Lauraskitchen

Music by Groove Studios


44 Replies to “Homemade Pavlova Recipe – Laura Vitale – Laura in the Kitchen Episode 407”

  1. ูƒูŠู ู†ุถุจุธ ุฏุฑุฌู‡ ุงู„ุญุฑุงุฑู‡ ุงู„ูุฑู† ุนู†ุฏ ุดูˆูŠ ู…ูŠุฑุงู†ุบ

  2. Sorry Laura, but you need another lesson on how to make a pavlova. That one is just all wrong. Your egg whites weren't stiff enough, and you should never flip a pavlova! Never! No wonder it broke. ๐Ÿ™ Get an Aussie or a New Zealander to teach you how to make one, then, when you have mastered it, remake the video. You can do it! You're a great cook! You just can't bake a pavlova. Sorry. ๐Ÿ™

  3. i followed the exact recipe twice in both cases my pavlova collapsed 10 mins after turning off the oven and opening the door for it to cool ( i have a fan tho ) where did i go wrong ? and yeah the bottom is sticky and brown

  4. Hey laura! My mom taught me the easiest trick to seperate an egg. All you need to do is just create a small hole at the top of the egg and let the white drip off the shell and you will be left with the yolk inside the shell.. SO EASY! Hope that helped

  5. Actually, it doesn't take that long to whisk with a hand mixer, it actually takes shorter. My sister and I make meringues all the time with a hand mixer! It only takes about 7-10 minutes so please stop saying that it takes long, because, quite frankly, it doesn't.

  6. I used lemon juice instead of vinegar. The shell does crack, though–but since you cover it with the whipped cream filling, I don't think the cracks matter ๐Ÿ™‚ I don't invert mine–it peels right off the parchment.

Leave a Reply

Your email address will not be published. Required fields are marked *