Berries & Meringue


I wasn’t in the best mood today. It was cold and wet, and even though rain doesn’t generally have any bearing on my moods, I needed something to brighten the day. And what better way to do that than with pavlova? I love meringue, I love whipped cream, and I always have raspberries in the fridge. I used to think making meringue was a daunting task, but it’s really not. I loosely follow a Martha Stewart meringue recipe that is pretty much foolproof: 4 egg whites, a pinch of cream of tartar, and a cup of superfine sugar. Whip the eggwhites with cream of tartar until they are frothy, then continue whipping while adding the sugar gradually until stiff, glossy peaks form. If you feel so inclined, you can easily flavour your meringue by adding vanilla or peppermint extract, chocolate or espresso…the possibilities really are endless. My oven doesn’t always like to cooperate so I usually bake my meringue for an hour-ish at about 260° F – 275° F. Depending on my oven’s behavior, I usually leave them in the oven with the door slightly ajar to dry out a bit.

Topped with whipped cream and a handful of tart raspberries, pavlova is seriously a breath of fresh air in the middle of a hectic and stifling workweek.

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