Watched Nigella Bites over the weekend and she made a "marshmallowy" pavlova...added cornstarch to it and a little bit of vinegar. I did not "catch" the part on baking it..whether she uses a high oven or a low oven and how long, etc. to make it "marshmallowy"....I am looking for that effect. Does anyone have a tried and true? Have seen varying degrees of oven temperatures -- I am looking for the soft marshmallowy pavlova, not the hard meringue.
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6/11/02 at 11:37am