Pavlova

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I was so excited to see a show covering all three traditional methods of beating eggs to a peak! Fantastic.

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After reading the reviews for Pavlova I chose Alton's method in preparing meringue. This is the first time that I followed the instructions word for word; timing the length of time to beat the egg whites, the speed, and the cooling process. My meringue turned out so well. The meringue did not crack and it was very easy to plate the finish product. Alton's method is quite long but worth it. In the meantime I made lemon curd with the leftover egg yolks while waiting for the meringue to cook and cool. I served Pavlova with lemon curd, sweet whipped cream and passion fruit with mixed berries. Absolutely delicious!!!

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I made mine in the shape of an egg today, and now just to keep hubby hands off of it, a great gluten free dessert for my niece

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To the first reviewer.. Maybe the problem is in that you are using wax paper rather than parchment paper. The latter is infused with silicone and makes ALL the difference. Good luck and happy baking.

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I've used many recipes for Pavlova and this works best for me. Its an easy dessert to make and great for parties

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Love it....Tq for the recipes...

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I have had similar desserts and they are soooo delicious! When I make mine, the meringue 'sticks' to the the pan and ruins the whole dessert. I place it on waxed paper before baking, I've tried to spray it with a butter, and other times have nothing there. NO matter how I fix it, it sticks! I have not used vinegar as I see you do in your recipe. I will try that and see if that helps. I love your shows, Alton...all of your recipes are very good and have not found a problem with any I have made!

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This was fabulous! I haven't had much luck with the few meringues I've tried in the past, but having tried this, I think it's because none of the recipes specified that the sugar be added slowly, which makes all the difference in the texture--my previous attempts came out very flat. I didn't have any passionfruit available, but I did have clementines on hand, so I juiced two of those and folded the juice into the whipped cream instead, and it was wonderful! I can't wait to make this again.