Tag Archives: Donna Hay

Donna’s Pavlova

23 Jun

My mother-in-law is crazy.

I would go so far as to say that she is insane.

Crazy loud, crazy busy, insanely loving, and insanely generous.

I was watching MasterChef one night, and it was the episode where they had to make Donna Hay’s pavlova. As I often do, I thought out loud via my Facebook status, and typed something along the lines of “MasterChef is makes me want a mix-master!”

The next week at Sabbath lunch, my sister-in-law Linzi said to me “What colour mixer do you want?”  

Helene was at it again. Crazy and insanely generous.  

So, disguised as a present for Mother’s Day, Helene bought Linzi and I a Kenwood Mixer each – yep, a present for her daughters, on Mother’s Day – go figure!  

  

The combination of a  very new, very shiny, very cool mixer and nightly MasterChef viewing, has inspired me to make several (many) pavlovas from scratch.  

They really ARE the easiest of easy desserts. And they are cheap too.  

I use the Donna Hay recipe off the official MasterChef website.  

Donna Hay’s Pavlova

Ingredients
  • 150ml egg white (approximately 4 eggs)
  • 1 cup (220g) caster (superfine) sugar
  • 2 tablespoons corn flour (corn starch), sifted
  • 2 teaspoons white vinegar

NB: I usually double the recipe. When Linzi makes hers, she follows Donna’s exact amounts. Both our pavs are marvellous!  

 Method
  • Preheat oven to 150°C (300°F).
  • Place the egg white in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the corn flour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.
  • Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.
  • Decorate with your desired toppings.

  

Linzi's magnificent pavlova! Definately the prettiest thus far!

   

My very first pavlova - not the prettiest, but my favourite!

 

  

What not to do - Do not let your husband lick the perfect stiff peaks!

 
 

Linzi's beautiful pavlova waiting to be dressed

 My top tips for a successful pavlova
  • Use room temperature eggs
  • Make sure you get your eggwhites to STIFF PEAKS before adding any sugar, otherwise you just end up with royal icing
  • GRADUALLY add the sugar, don’t rush this part
  • Allow to cool SLOWLY
  • Top with the most decadent of toppings!

   

   

   

  

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A Greedy, Needy, Life-changing Love

12 Jun

I have been devouring the latest issue of the Donna Hay Magazine over the last few days. This morning, I turned the last page, and was pleasantly surprised with what I saw featured on her “Things I Love” page.

Here she writes lovingly about the macaron. This caught my eye as my husband loves macarons, and I’ve been wanting to try cooking them for a while. This may just be the little push I needed. In the interim, enjoy how Donna waxes lyrical about her favourite biscuit.

“When I was 24 years old, I visited Paris for the first time and fell deeply in love. It was a greedy, needy, life-changing love and it was with a petite Parisian more beautiful than any I’d ever seen. I fell in love with the macaron. From the moment I locked eyes on the colourful pods in neat rows, their crisp shells back to back, it has been an ongoing ardour. I know it’s true love, because I can never fault them and I never tire of them. My hunt for the perfect macaron has seen me enter every patisserie from Sydney to Soho. Their softly chewy fillings and myriad flavours drawing me in every time. I love the way their fragile crusts form little peaks on top that look as if they’ve been kissed before they were baked. And, although I still covet these heavenly confections from Pierre Herme in Paris, I’m delighted my love for the macaron is no longer restricted by a long haul flight. Now I keep the general store’s confiserie stocked with an array of delectable macarons, and indulge in my sweet affair as often as I like. But the most exciting thing about this love is that it’s best shared, so that everyone can enjoy a little joie de vivre” (Donna Hay Magazine, Issue 51, p.170).