Delicate clouds of crisp meringues with soft centers are stunning little nests for spoonfuls of whipped cream topped with berries. New Zealanders and Australians argue endlessly over the origins of ...

Note: The recipe is adapted from "BakeWise" by Shirley Corriher. You can make your own superfine sugar by whirring regular sugar in a blender or food processor for 1 to 2 minutes until the sugar feels ...

?In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the Pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova, and it has become a ...

To make the pavlova, place egg whites in a bowl. Using stand or handheld mixer, beat egg whites on high speed until firm, about 3 minutes. Slowly add sugar and beat until firm, shiny peaks form, about ...

It might be due to the heat of our Aussie summers, or it could be because the meringue is so melt-in-your-mouth sweet, and there is often fresh cream and fruit piled on top. Whatever the reason, I’m ...

— Linda Jackson and Jennifer Evans Gardner, “Meringue” (Gibbs Smith, $24.99, 224 pages) Asking Eric: How do I move on? And don’t say therapy. Asking Eric: How do I move on? And don't say therapy. Miss ...

Easter celebrations will be different this year. Perhaps there will be fewer people gathered around your table. Still, no matter how many people are there, you always need dessert, and Coral Ferry's ...

1. Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a ...

Pavlova is the most glorious summer dessert. Named for the Russia ballerina Anna Pavlova, and first made in Australia or New Zealand (depending on whom you ask), the big, crisp meringue is so ...

Mini strawberry pavlovas are your new go-to for a make ahead, special treat. (Recipe Credit: Adrianna Adarme of Fresh Tastes). These pavlovas are one of my favorite make-ahead spring desserts. In the ...

Meringue is a light, sweetened foam made from beaten egg whites and sugar. The ratio of sugar-to-egg whites, the technique used to combine the two ingredients, and the baking time and temperature all ...