I will never forget my first meringue pie at my home economics class in my high school days . First , I struggled with making the shortcrust pastry . Next whipping the egg mixture seemed easy and baked successfully in the oven . Then the most important final step is the whipping of the egg white and sugar which I FAILED immensely and turned into a big white flop instead of a fluffy meringue . The funny thing was it looked really horrid but it tasted delicious . I attempted making a pavalova a few times and now for some reason I am able to whip up a meringue more easily now . What I think is because you must be patient and slowly pour the sugar a bit at a time and not all at once while you are whipping it . So be careful of that final step and it should turn out great .
Published 2nd April 2020