But for a baking newbie, meringues can be intimidating. I’ve certainly had my share of epic meringue failures in my time. Here are a few tips to make sure your pavlovas turn out perfectly every time: As fun as they are to use as a kid, the egg beater my family had when I was growing up was a piece of junk. It was hard to clean, jammed up all the time, and took forever to whip anything. When I left the house and discovered the Kitchenaid, I was forever sold on the wonders of an electric mixer. But after moving to an apartment with a kitchen too small to keep a Kitchenaid, I was pretty excited when I won an OXO Good Grips Egg Beater at the Foodbuzz festival last year. It’s not going to knead bread dough for you, but for light duty whipping and emulsifying, the OXO beater is brilliant! It’s smooth and never jams, comes apart so it’s easy to clean, and best of all, the gearing (like on a mountain bike) makes it whip cream and eggs insanely fast. Since I don’t have a mixer it’s a lifesaver, but even if I had one, I’d probably just turn to the OXO for small batches of meringue or cream because it’s a lot easier to setup and clean, and takes about the same amount of time. I like adding a fair amount of vanilla to my meringues, but it will turn the meringues a light tan color. If you’re really determined to have a white pavlova, leave the vanilla out. If you’re game to try another iteration of meringue, this Eton Mess recipe is just about my favorite dessert of all time. But who needs to pick favorites?
📖 Recipe
