This week's baking project was pavlova. It was inspired by our studies of New Zealand. Pavlova is basically egg whites and sugar baked into a crispy on the outside marshmallow like on the inside dessert. We also made whipped cream and topped it with berries in a dessert dish. The pavlova was a bit too sweet for me but the tartness of the berries and creaminess of the whipped cream balanced it out. One thing we learned is that if you get any egg yolk in your egg whites, the meringue will not whip up light and fluffy. We had to try it again with clean egg whites.
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