So on Easter Sunday (yes this is a long time coming) I decided to attempt a childhood favourite of mine. Pavlova.It's basically a huge meringue (or littler ones) filled with whipped cream and fruit. The recipe is simple enough but somehow hard to achieve perfection with.
Mine, started to tan in the oven so I took it out earlier, so it was still a little soft in the middle, it also began to crack overnight. But softness and aesthetics aside, it was soooooo yummy. I can't wait to make it again! And the fruit from the farmers market was just perfect!
(any tips for avoid browning/softness/cracking would be much appreciated!)
I used this recipe.
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1 comment:
Put a piece of parchment on top. If it's browning you either have the heat up top high. Meringues need to be dryed not baked. You're essentially just cooking them at a snails pace.
How high did you place the rack in the oven. That could also be an issue.
Anyway it looks delicious.
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