THE SECRET TO PERFECT PAVLOVA

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THE SECRET TO PERFECT PAVLOVA

Warm sugar in the oven at 180°C for 10 minutes until warm to touch. It will dissolve more easily into the egg, so the meringue won’t seep or crack! Browse pavlova recipes here.

Warm sugar in the oven at 180°C for 10 minutes until warm to touch. It will dissolve more easily into the egg, so the meringue won’t seep or crack! Browse pavlova recipes here.

Amy Article by: Amy

Love baking!

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