I have a question about the recipe "Peanut Butter Pavlova" from Alice Medrich. How important is it to use natural peanut butter?
Monita is a Recipe Tester for Food52
It depends what you want to use instead. Store bought, commercial peanut butter (like Jiff or Skippy's) contains other ingredients, besides peanuts, which can impact the flavor or outcome of the Pavlova. Natural PB should be just ground up peanuts
I always use natural PB when the recipe calls for it. Natural is usually just peanuts, oil, maybe salt. The processed (i.e., Skippy, Jif) includes a boatload of sugar so watch out if the recipe adds it, that it isn't too sweet. Also, the consistency of natural PB is much more... "drippy" if you will, than regular PB. I think you could use regular PB, just watch the sweetener, and you may have to add a little water/oil to thin it out.
Please enter a valid email address.
Well played. You deserve a cookie.
A little handmade goes a long way
18 DIYs for a More Festive Kitchen
The ‘Gilmore Girls’ and ‘Twin Peaks’ Cookbooks, Reviewed
Guides to Gifts for One & All
The Illustrated Biographies of 16 1/2 Desserts
Set Your Holiday Table
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.