so we moved back to Australia that's why you haven't seen us for a while because we were very busy relocating from the entire back to our home country we get away for a lot of years but the great thing is about this new kitchen it's really big spacious it's a bit old and sort of you know it's all chipboard and trying old seventies stuff but at least we've got plenty of room we've got another that works we've got a fridge we thought we'd cook something Australasian I'm not going to say with it's from Australia or New Zealand I'm not gonna give you that argument we thought we'd make a pavlova large eggs at room temperature we've got organic ones here we want whites right there we just want the wires so I'm going to try this thing I've never actually seen what happens if you put an egg yolk in with white whether at all you know think about it doesn't and I always recommend not doing this yeah if you stuff that up you're gonna you're gonna stuff up the whole lot you see you need to do it into a single bowl that's why I've got this one I don't even do care - exactly and then refill yeah do you know what I'm just going to try going around the other side of the bench now that we've got under buddy this is just incredible whoo look at that background effected by currently this has got something that's a bit different in it where you sort of heat the egg whites up before you can't source Metheny it's too wide done it's meant to be like a like a double boiler no this is fine no no no you get it on this is fine get this water up to the point where we're just getting little fine bubbles on the bottom but it's not boiling trust me lip it's fine don't worry right what's in there in the end we decide to go with I'm just going to get a quarter of a cup of water we're spiced again there's mostly cream of tartar in this it didn't get bought no it's quite short or a smoke whose response for that but anyway when he looked on the Internet's and come up with us pudding you can put lemon juice to set a creditor title we know that we're going to use a line one teaspoon of cream of tartar or two teaspoons of lemon juice okay that's one that's more than one you're getting towards two now one three four hours - but okay maybe you've adjusted it perfectly it's just got a little popping bubbles in there I don't understand how it's okay it's okay as long as we keep it moving and I just keep whisking that I'm not whisking it up to soft peaks or anything like that but I'm whisking away at it until the mixture starts to feel hot to the point where you don't - keep your fingers in it I don't know how this helps heating it up like this we're making your meringue but our weather opens up the texture a little bit to let more air it makes it firmer or just lets the egg white know that you mean business and starting to get there and you know I probably shouldn't have picked that up like that because that was probably bound to be half of it actually put out my screen whoopsy it hasn't cooked Lenny hasn't cooked yeah no comes up how does this thing work again never use it crazy home just wait till it gets thicker did you put sugar in the sugar was meant to mean while I was doing dummy oh it's because you're putting the pressure on but won't be melted and dissolved like it would have been see that's why the heating one and a quarter cups I'm also supposed to putting some vanilla now ladies got this stuff I've never seen before it's not vanilla essence it's not vanilla bean it's something in the middle it's vanilla bean paste I reckon we probably use about half yeah of what you would use if it was essence yeah we recognise one teaspoon whereas I think we'd normally use to so I just put in one teaspoon if you happen on this sort of make so long three big ones one you doing what you going what this is your hand I'm sick of learning backchat me so much what happy voyage boil button much better off using just gotta get that ring relations from the with a wig applied really should be using Vikings hi Katya this train entering what do you reckon Lin is that look well it's not moving is it's not moving no no it's like looks like plaster doesn't it that's in we're heating the oven up to what is it 2 to 5 Fahrenheit Lenny or look at it I know the Snowman that's only eight egg whites that amazes me eggs are amazing I love eggs do these horrible tiles we gotta go gotta go the beauty of doing the warm method is it allows we have a crispy shell on the outside and a really marshmallow V Center that's what he's our pride of it yep oh no I think that's probably about the right that's probably a good height actually so bit over 100 C to 25f what are you putting it in form let's check it after an hour and a half but I expected to take at least two hours expanded inside cuz it is it ready oh no it's not ready no it's what wibbly-wobbly it should have a hard carapace around it back so skeleton turn it up about 20 degrees for another 20 minutes or so going Brown we've turned about to high let's not let's leave it let's turn it off now we're going to turn it off stop cooking okay the thing with the thing is if you want to you want to leave it on fan because if you're not going to eat it straight away which of course you're not going to because you want to have a cold the moisture in the air will get to it home zero degrees yes yes they're on and it's just kind of sitting there in suspended animation definitely okay it's a cold light of day we realized that the purveyor really wasn't crust enough on the outside so we put it back in on a hundred degrees Celsius for another probably and now if he's starting to really create that lovely crust so it can go it's been in there overnight just with the fan on to keep it dry but that wasn't enough to cross it off maybe leave in for another half an hour and learn from this that we made it so be that two hours in there wasn't enough to dry it out so another half an hour right yes better now oh yes beautiful like you can just hear it's got a crispy shell apart from the fact that it's got a little brown because we made that mistake turning it up to five for a few minutes courting disaster here isn't a hand gonna go through the bottom on the car Holly oh well that was my heart was in my mouth there we go just whipping some crazy as you do yeah pieces it's a bit rusty that thing that I've had machetes shot better this is the best best baby selection of tropical fruits normally the local historical barriers just know where they could where's the cherry Peeta you really have to dress it just before you eat it so if you're doing it for a party or whatever leave it in the oven with just with the fan on until you're ready to serve it otherwise it will go something and the old passion for drizzle yeah well that is seams with some impressive topping work I think oh that's good I'm going first yeah looks a bit brown on the under needs yeah but we've acknowledged that that's a problem hmm not too dry right don't sweeten the cream cause it's sweet enough already yeah crispy soft that I like the way the texture of the inside comes up with it with a warm egg white method it seems to give it make a bit more marshmallow in a bit more dense and the advantage of that warm cooking method is that it stabilizes it a bit better so you less likely to have a collapse which is a you know what are you putting on together no in the oven it could really fall down that one coin of hers has no burn Alice I was talking you know completely collapse and he's drinking some detritus mor more something yummy what drives us dr. Isis debt writers get it right us I think overall you last one you made was was the one that was a corker you know this is good I'm glad it has no I was worried it was gonna dry out inside the cooking method must be bit over 100 to see what was it to 15 to 25 F and just cook it until it's crispy on the until it's got a shell on the outside of it not not doesn't rebound doesn't have a yeah and don't display in Jesus took don't do it late at night either light or not when you go to get a bit first all the pervy nods