Meringue is a tempermental, fickle friend, but it's integral to the structure (and success) of your pavlova. Here's how to ...

The primary ingredient in both a pavlova and a meringue is egg whites, and the two desserts actually look and taste fairly similar when they are finished. However, a meringue is crunchy throughout ...

You can make the meringue nests the day before and top them with some fluffy whipped cream and a spoonful of fresh summer fruit just before serving.

lemon curd pavlova topped with mini-mounds of meringue and chocolate eggs. Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it.

“Egg supply shortages atm, in case you don't know. Also, there can be (seasonal?) egg white quality issues affecting the ...

Making the meringue takes time, but it can be made in advance ready to construct the pavlova at the last minute. Preheat the oven to 150C/300F/Gas 2. Line a large baking tray with non-stick baking ...

Make the pavlova up to three days before you need ... Sprinkle the cornflour and vinegar over the top of your meringue and then slowly mix it in - don't beat. Line a baking tray with baking ...