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Easy Pavlova
January 15, 2007

My daughter was looking for a Pavlova recipe for her New Zealand project. Since she is 10, I thought that a recipe with the word "easy" in the title was a good choice. I read the reviews, several of which suggested reducing the sugar. Being a conscientious mom, I took the suggestions to heart and reduced the sugar to 3/4 cup. WRONG! When researching afterward, to try to find out why the whole thing cracked up into pieces, I discovered that the ratio of sugar to egg whites in a Pavlova is critical. I still gave it a 5 stars because the taste and presentation was wonderful and easy enough for a 10 year old to make. Next time, however, we will follow the recipe for the amount of sugar!!! I am sure that leaving the sugar out of the whipped cream will balance the sweetness of the meringue. We will definitely make it again.

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