Today’s Experiment: Mini Pavlovas

Today I’m attempting to make mini-pavlovas for cooking club tonight. The theme is eggs and I have a dozen egg whites just waiting to be made into lovely meringues. Instead of poached rhubarb, I’m using blackberries, strawberries, and kiwi. That lovely mound on top? It’s yogurt cream. Mmm…will report back tomorrow on my success or failure.

UPDATE: I think they are actually ok! Hooray. I need an expert to decide, but I think my first try was a success.

(image via Martha Stewart)

You may also like

11 Comments

  1. Oh, my mouth is watering! I love pavlova, but have never had much success with it in our high altitude. Hopefully you get great results and I can copy you.

  2. Hope it works out for you Lindsey as I have about five egg whites in the fridge and your dulce de leche calls for 6 (I think) yokes which means even more whites left over. This leads to my next question what have you been doing with all your egg whites?
    ~ingrid

  3. i don’t think i’ve ever had a pavlova. i hope they turn out for you. i wish i could come to cooking club just to eat!

    ingrid…you could use your egg whites for homemade angel food cake. there is a great recipe in the “New Best Recipe” cookbook

  4. I grew up on these things and am actually going to make one for Easter this weekend. I had to laugh when I saw you tried your hand at them today. Remember they aren’t supposed to be tall at all- don’t panic yet I bet they will be fabulous. You didn’t spread them out did you. The key is to pile them high- they flatten as they bake and then cool. Good luck!

  5. Sounds exceptional to me. Especially the berries. Thank you so much for mentioning where you got the amaretti. I went there todayand they were trying to tell me they didn’t have them and eventually we found them. Lifesaver!
    Thanks again

  6. Wow! That is a beeeautiful dessert! I love your photography anyway. I don’t love meringue, but yours I think I would love to try.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.