Mini Oreo Pavlovas with Malted Cream and Strawberries
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Date: 2019-10-31
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Comments and reviews: 10
Lilith T. Rohan
I love the way you talk and your big and beautiful smile And of course all the delicious stuff you cook. My mom is also a pastry (I don't know if it's well written, I'm Argentinian and my english is not that great) and my favourite deserts are pavlovas, so she always makes it for me. I'm gonna tell her about this recipe. Keep cooking Jemma, and keep that beautiful smile in your face: 3 It's a pleasure to see your videos from Argentina and listen to your beutiful english accentBig hug
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I love the way you talk and your big and beautiful smile And of course all the delicious stuff you cook. My mom is also a pastry (I don't know if it's well written, I'm Argentinian and my english is not that great) and my favourite deserts are pavlovas, so she always makes it for me. I'm gonna tell her about this recipe. Keep cooking Jemma, and keep that beautiful smile in your face: 3 It's a pleasure to see your videos from Argentina and listen to your beutiful english accentBig hug
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Saroyan Dynamite
I wish you cut one in half or took a bit out of one. I made them from a vague recipe a few days ago. The ones I made ended up with a marshmallow-cotton-candy texture base and a crisp dome above. There was also a huge gap in between those two layers. I've never actually had them, so I don't know if I did it right lol. But I do like your instructions better, so maybe I'll give it another go once I recover from my failure: P
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I wish you cut one in half or took a bit out of one. I made them from a vague recipe a few days ago. The ones I made ended up with a marshmallow-cotton-candy texture base and a crisp dome above. There was also a huge gap in between those two layers. I've never actually had them, so I don't know if I did it right lol. But I do like your instructions better, so maybe I'll give it another go once I recover from my failure: P
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ArtlessTorn
HELPIve been trying to make pavlovas/meringues for over ten times now and the problem is still the same. No matter how I whisk the eggs and sugar, when i bake it, the outcome of the egg white mixture becomes very wet and when i squeeze it, there would be a lot of water content. Ive tried countless recipes and the outcome is still the same. Any kind souls can tell me why?
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HELPIve been trying to make pavlovas/meringues for over ten times now and the problem is still the same. No matter how I whisk the eggs and sugar, when i bake it, the outcome of the egg white mixture becomes very wet and when i squeeze it, there would be a lot of water content. Ive tried countless recipes and the outcome is still the same. Any kind souls can tell me why?
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Klara H.
I will definitely be making these bad boys for my garden teatime party next week. They look incredible and absolutely delicious Your creative recipes are so inspiring. By the way: Is it hard to get an internship at crumbs & doilies? Are there many applicants? Love you lots xxx Claire
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I will definitely be making these bad boys for my garden teatime party next week. They look incredible and absolutely delicious Your creative recipes are so inspiring. By the way: Is it hard to get an internship at crumbs & doilies? Are there many applicants? Love you lots xxx Claire
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shahinah mansoor
Hye I tried out the recipe and it came out really well but had to bake it for 1hour 20min. other than that the recipe was really easy to follow and the end product was really good. thank you so much for the tips. have always been traumatized by doing meringues
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Hye I tried out the recipe and it came out really well but had to bake it for 1hour 20min. other than that the recipe was really easy to follow and the end product was really good. thank you so much for the tips. have always been traumatized by doing meringues
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Carolyn Campbell
Please help. I have your book and the ingredients are different (example: cream cheese frosting) please advise. Also, I have a convection oven, however I prefer to use a regular oven setting. What adjustments must I make? Thank you.
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Please help. I have your book and the ingredients are different (example: cream cheese frosting) please advise. Also, I have a convection oven, however I prefer to use a regular oven setting. What adjustments must I make? Thank you.
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Chloe Therese
Your videos are incredibly addictive, and your recipes look delicious, but is there any chance you might try making something vegan again? I'm not vegan, but I'm allergic to eggs and I would really love to try some of your recipes
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Your videos are incredibly addictive, and your recipes look delicious, but is there any chance you might try making something vegan again? I'm not vegan, but I'm allergic to eggs and I would really love to try some of your recipes
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leyong wong
Hi Jemma I need help My pavlovas were baked as stated from ur recipe (same temperature and duration) but after they had been cooled down completely in the oven they are just sticky and soggy. Why is that and how can i fix this? :(
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Hi Jemma I need help My pavlovas were baked as stated from ur recipe (same temperature and duration) but after they had been cooled down completely in the oven they are just sticky and soggy. Why is that and how can i fix this? :(
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Farra Li
Hi Jemma, I wanted to ask whether you left the meringues in the oven to cool down after it's done baking or you just took it out straight after? I really need to know and thank you very much for your wonderful baking videos Love xxx
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Hi Jemma, I wanted to ask whether you left the meringues in the oven to cool down after it's done baking or you just took it out straight after? I really need to know and thank you very much for your wonderful baking videos Love xxx
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Yuzmin Faizal
Hi Jemma Just wanted to tell you that I made this and it was such a biiiiig hit The malted cream is a super super awesome idea. It's so yummy, I want to lick the bowl myself Thanks for posting super awesome recipe vids
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Hi Jemma Just wanted to tell you that I made this and it was such a biiiiig hit The malted cream is a super super awesome idea. It's so yummy, I want to lick the bowl myself Thanks for posting super awesome recipe vids
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