Perhaps Pavlova…

Perhaps Pavlova...

I’m not much good at making desserts. There’s too much measuring and too much room for error in temperature and timing. But this blog post from Fae’s Twist & Tango has a recipe for a beautiful Pavlova, along with lots of helpful tips about things you need to know before even starting, such as: “Eggs must be at room temperature. Electric beaters and bowl must be absolutely clean; any grease or moisture will stop the egg-whites from aerating. Undissolved sugar causes ‘weeping’ (when moisture forms on the meringue) so if the mixture is grainy, continue beating. It could also mean too much sugar, over-beating, or not enough baking. Cook a little longer on humid days.” I may just give this a try! See here:


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