We wish you a very splendid Christmas full of warmth, happiness and deliciousness!
We try not to bake meringues while it rains because they tend to “spread” when the humidity is high. But, in Seattle, sometimes the rainy days just keep coming. Our meringue for Christmas Eve dinner was so massive I had to put in on a cheese board because it didn’t fit on any platters! The Pavlova was chewy and delicious (I added an extra shot of orange blossom water).
We are bringing these mini pavlovas to a Christmas dinner tonight. We’ll “make them all merry” with a dollop of whipped cream and a sprinkle of pomegranate jewels when we get there. Layers of waxed paper protect the meringues and keep them from sticking together.
To see the recipe for the minis click on Pavlovas. To make the large version, follow the same directions, but cook the meringues for 1-3/4 hours, then turn off the oven and leave it in for several hours (or days!).