Pavlovas

We begin by piping a round of vanilla meringue, made from whipped egg whites, sugar, and an acidic element. The recipe simply calls for “vinegar,” but any light-colored vinegar will do (apple cider, white wine, etc.)—it’s there to help prevent the whipped egg whites from collapsing. The meringue rounds are then baked low and slow until the exteriors are crispy, but the interiors remain marshmallow-like, soft, and smooth.

We like to cover each Pavlova meringue with a thick, wavy laye