Guest Blog by: Midge
At first I pouted, then I sent Molly a plethora of texts asking her what I was doing wrong. Other people all across the world have made this dish from New Zealand to England as well as America too. What in the world could I have done wrong?
Then, I realized it came to down to one main ingredient. It seems as if the most important part of any baking recipe is having a few of GRANDMA’S KITCHEN SECRETS in your back pocket or having an accurate recipe handy to sheds light on those types of secrets. Molly asked me if I let the eggs sit at room temperature. Nope, rats, was I supposed to? Where was that in the recipe?
So, last week Friday I felt brave and decided I was going to conquer this recipe once and for all. I got out a recipe book I received as a wedding gift and researched their Pavlova recipe. Guess what? The first instruction told me to bring the eggs to room temperature! HA! I gathered the ingredients and started my KitchenAid mixer. My Dad said, “It must have looked like I was ready to slay the Pavlova Dragon once and for all”.
Patience turned out to be another key for my ultimate success. I had to give the mixer enough time to whip the eggs into shape! Guess what? I had PEAKS!!!!!!! My last Pavlova never peaked but this one did everything just like the recipe said! My husband and I spent about five minutes with our heads close to the mixer waiting for the miracle “peaking” to begin. And when it worked, I almost shed a tear of joy!! This is what baking is supposed to be all about!
The rest of the recipe went perfectly and when it was done it looked just like Molly’s Pavlova. While I was retelling the story, a gal who is close to my heart remarked, “Wow, we all thought that it was going to take you a lot more times than just two to get the recipe right!” LOL I did too! She continued on by asking, “Well, you have conquered that recipe, what is next?”
Any ideas Molly fans? Which baking recipe should I select next?