"For all its impressiveness, the ingredients in a pavlova shell are shockingly spare. 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."
"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). The tart cherries provide a welcome counterpoint to the meringue."
A pavlova combines a crisp bone-white meringue shell with a soft, airy interior. A successful meringue requires about twice the weight of sugar to egg whites and careful mixing to remain strong and smooth. Overly reducing sugar yields a dry, flaky, beige meringue. Balance the sweet meringue with unsweetened whipped cream, bittersweet ganache, and boozy cherries. Frozen cherries are recommended for convenience and cooking performance; a mix of sweet and tart or sour cherries provides the best counterpoint. Use brandy as an accessible substitute for kirsch. Warm a thick chocolate bar slightly to create large, dramatic curls.
Read at Bon Appetit
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