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PAVLOVAS WITH TROPICAL FRUITS

Written By Friday, 26 July 2019 Edit

For French Meringue: Beat the egg whites until stiff and add the sugar and continue whisking until completely dissolved.
Place a metal circle 9 cm in diameter on a sheet of baking paper and mark the outline with pencil six times: this will help you when training the meringue.

For French Meringue: Beat the egg whites until stiff and add the sugar and continue whisking until completely dissolved. Place a metal circle 9 cm in diameter on a sheet of baking paper and mark the outline with pencil six times: this will help you when training the meringue.

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