"The trick lies in the ratio of egg whites to sugar and the mixing technique. For a strong, crisp, and smooth meringue that can hold the heft of its toppings, you need about twice the weight of sugar to egg whites. Anything much less, and the baked meringue will be dry, flaky, and beige. The best way to counter this sweet base is with a careful selection of toppings rather than scaling back on sugar."
"Here, drifts of unsweetened whipped cream, bittersweet ganache, and boozy cherries balance it out. We recommend using frozen cherries, even when fresh are in season, because they come pitted (saving you hours of work) and perform better when cooked like this. Traditionally, Black Forest cake is made with sour cherries, so for the truest reference, look for a bag of cherries with a mix of sweet and tart cherries (we like Wyman's)."
A pavlova presents a delicate bone-white shell and airy interior paired here with Black Forest flavors for an ethereal holiday dessert. A reliable meringue requires about twice the weight of sugar to egg whites and careful mixing to remain strong, crisp, and smooth; too little sugar yields dry, flaky, beige results. Balance the sweetness with unsweetened whipped cream, bittersweet ganache, and boozy cherries. Frozen cherries are recommended for being pitted and performing better when cooked; use a mix of sweet and tart cherries for contrast. Use a thick chocolate bar warmed slightly to create wide, dramatic curls.
Read at Epicurious
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