Confectioners sugar is the usual option for meringues as the small grains dissolve easily in the foamy mixture. | Marc Fosh
I’m not usually keen on overly sweet desserts but I do love make an exception when it comes to Pavlova. Every now and then I can’t resist them and I often find myself asking; is there really anything better than a crisp, fluffy meringue filled with whipped cream and juicy, fresh strawberries? It’s one of those classic desserts that always seem to bring a little smile to everyones faces when you bring it to the table. Originally, it is believed to have been created in honour of the Russian ballerina Anna Pavlova either during or after one of her tours to Australia and New Zealand in the 1920s and the secret to a great Pavlova is obviously the perfect meringue.