The Perfect Meringue: Technique And Secrets To Success
The success of a pavlova relies on an essential base: the meringue. This preparation requires absolute technical precision from the very first seconds. The egg whites, whisked with 220g of icing sugar and 15g of cornstarch, require about ten minutes of intensive work until they double in volume. This prolonged beating incorporates the air necessary for the dessert’s characteristic airy structure.
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