Individual Pavlovas with Tropical Fruit
Why This Recipe Works
For our Pavlovas recipe, we determined that starting with room-temperature egg whites, beating them with a small measure of cream of tartar, half of the total amount of sugar, and vanilla, then folding in the remainder of the sugar was key to producing a voluminous, billowy, and stable meringue. To shape individual meringues for our Pavlova recipe, we simply portioned the mass with a small measuring cup onto baking sheets, then used the back of a soupspoon to create mounds with concave centers for holding the cream and fruit. Baking the meringues at 200 degrees for about an hour and a half yielded perfectly dry, crisp, white shells, but they required gradual cooling in the turned-off oven to ensure their crispness.