I used this pavlova recipe as a starting point for my venture into the world of pavlova making. To my delight, this is an incredibly basic recipe that can be tweaked and altered according to the needs of the project you're working on. Per LemonLush's suggestions, I added another egg white and less cornstarch. I did not use vinegar in place of lemon juice because I found that it added a bit of a bitterish-sour taste to what I was making.
This recipe turns out a slightly thinner pavlova, so I increased the egg white count to five- this turned out a slightly thicker pavlova that was just the right height. I also cut back the cornstarch to two teaspoons, which allowed me to whip it longer, therefore getting a more airy meringue without it being thick. I'd definitely use this recipe again, and I plan on recommending it to anyone who inquires about pavlovas. Thanks for the awesome recipe!
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I used this pavlova recipe as a starting point for my venture into the world of pavlova...