Indulge in the unique taste and texture of a crispy meringue. The “Mini Pavlovas with Whipped Cream,” from The Almond Eater, put us in this wonderful place once again.

Whip and sweeten the fluffy cloud in your mixer, until you have sticky, stiff peaks. I produced 15 dollops on my lined baking sheet.

Meringues always require your patience. It’s a long bake at a low temperature. Then, a quiet stretch inside the oven to cool. But, we’ve got time for this. Right?

 

Decorating these meringues with white whipped cream allows us a change of pace in a dessert: white on white.

I decorated my pavlovas with cocoa powder, colored sprinkles, and caramel. When you bite into the sweet, crisp shell, you find an empty center. These are delicate and wonderful.

 

Let’s continue with our indulgence. Next week, I’ll showcase the “Sweet and Salty M&M Pretzel Bars,” from Life Made Simple. Come back and I’ll share them with you.