Lindsey,query about Pavlova, in Delia's Book of Cakes egg whites are whisked to soft peak stage before adding sugar, her online video Strawberry and vanilla Pavlova says whisk egg whites to stiff peak stage before adding sugar. In video Perfect Egg Whites every time, Delia says Soft Peak stage is when egg whites droop over, she continues whisking until egg whites stand up in stiff peak. Before adding sugar do i beat egg whites to soft peak stage - when they droop over or continue whisking to stiff peak stage? one recipe says whisk to soft peak stage other to stiff peak stage?
Is whisking in sugar done on high speed? i have same mixer as Delia. can Pavlova be made the day before and kept in fridge or can it be frozen? does Silicon Baking Paper need oiling if so is Olive oil or Rapeseed oil suitable? many thanks Frances Therese.