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re: meringue problem [additional]

Misc.
Just rechecked my information files:-

"Leaving your pavlova in the oven to cool, either with the door closed or just slightly ajar, will help greatly in "setting" your pavlova. If removed when hot the rush of colder air can cause the pavlova to collapse more than it should."

Always did - now I know the reason why.
MsgID: 0213810
Shared by: bme aust
In reply to: ISO: How to make a perfect meringue
Board: All Baking at Recipelink.com
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