Christmas Pavlova

Meringues have always fascinated me.

Dottie Lonardi, who lived next door to us when we lived in the City, used to bake a zillion cookies
at Christmas and always made "meringue kisses" with the leftover egg whites.  She would put
nuts in them.

Those were my very favorite cookies!

As I would research meringues as I became older, I was amazed to discover how the Australians
are the absolute masters with meringue!

This dessert was created in the 1920's when the Russian ballerina, Anna Pavlova, was touring
Australia and New Zealand.

It should have a crisp crust with a soft, marshmallow-y inside, and is usually served with
fresh fruit and whipped cream.

When in France and Ireland I was surprised to see meringues in every bakery in both countries!

It has only been in recent years that I have discovered Mary Berry, the Martha of Great Britain.

This past holiday season I was trying to decide on a special dessert for one of my dinner parties.
I was already making the croquembouche for the one dinner party and then decided on the
pavlova for the other.

Thank goodness berries of all kinds are available for the holidays!  (I do remember once,
however, when we were catering that there was a scarcity of berries, for whatever reason,
and I was hard pressed to make the fruit presentations look palatable!)

I had made individual meringues for pavlova over the years but never the large ring.

I turned to Mary Berry and the results were raves and bravos!

One tip:  do not attempt meringues when it is raining outside!  Meringues and Rain
do not mix well!