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Carol Adams's avatar

I love your thoughtful instructions, I’m surprised you didn’t suggest putting sugar in food processor to make it superfine. I find this helps with the grittiness issue.

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Belinda's avatar

I made this today! As always, great recipe - I only had a tiny bit of weeping. The base didn’t stick but was soft - do you shape on one tray which you then place on top of the tray heating in the oven or do you transfer the pavlova itself onto the hot tray directly somehow without it collapsing?

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