Claire Saffitz Shows How To Make A Foolproof All-Purpose Meringue and Pavlova | Delish

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Separate 6 egg whites one at a time into a glass bowl, ensuring no yolk gets into the whites.

Let the egg whites come to room temperature after separating.

Add 1/4 teaspoon cream of tartar and 1/4 teaspoon kosher salt to the egg whites.

Beat the egg whites with a hand mixer until frothy and opaque, about 10-15 seconds.

Once soft peaks form, gradually add 1 cup granulated sugar slowly while continuing to beat the mixture.

Continue to beat until the mixture becomes glossy and stiff peaks form, ensuring all sugar is dissolved to avoid weeping.

Test the meringue by rubbing a small amount between your fingers to check for undissolved sugar.

Spoon the meringue onto a prepared baking sheet, shaping it into a circle with a slight well in the center.

Bake in a preheated oven at 120°C (250°F) for 1 hour until the outside is crisp and the inside is soft.

Turn off the oven and let the meringue cool inside for 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens