Pavlova

Today's baking lesson was baked French meringue.

Reading over the information

was very familiar to me.

The different meringues

in Heavenly Cakes and 

The Baking Bible

have given me a solid background.

I did learn new information

and tips.

Mainly don't stop beating the 

egg whites until they have little

points like this for the stiff stage.

Before The Bake

After The Bake

They are creamy in color due to  

the vanilla extract.

They didn't brown in the least

which I've learned

is the goal with baked meringue.

I have wondered for a long time

how Pavlova could possibly be 

something people love,

namely Nigella Lawson.

On top of the "Pav", 

as she likes to call them,

is a layer of whipped cream,

lemon curd 

and then sliced strawberries.

After the first taste 

it is totally understandable;

this strange combination is divine.

I was going to turn the individual

meringues into 

Floating Islands

on the suggestion of Monica

because of an episode on 

The Great British Bake Off.

There are different ways of making it.

I chose Julia Child's recipe, however, 

a bit of unexpected company

in the form of my granddaughters.

Needless to say, they loved

these marshmallow cookies

and took the rest home for dessert!

Gluten free and dairy free,

they can be topped with so many 

different things,

sorbet being one.

Honestly,

this is the quickest dessert 

and guests would think

it had taken hours to make.

Sorry I waited so long.

Should have listened 

to Nigella.