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Perfectly-whipped egg whites are the key to so many great recipes. Learn the difference between soft, firm and stiff peaks in a new episode of Kitchen Conundrums, then make this dessert with your newfound knowledge! Spring rhubarb pavlova: http://martha.ms/618289jdu | Martha Stewart
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FacebookMartha Stewart
Recipe- 6 egg whites 200-300 g raw cane sugar (or less, depending how sweet you want it) 1-2 c Heavy Cream 1-2 c Greek Yogurt Fruitttt! Preheat oven to 300f - use a hand or stand mixer to whisk egg whites until they form soft peaks. Then slowly add in the sugar while whisking on high until sugar is dissolved and whites are glossy & form stiff peaks - spoon onto a parchment lined baking tray and use the back of your spoon to swirl meringue to make little nests - bake for 30 minutes and then tuen
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