A question about a recipe: Peanut Butter Pavlova

I have a question about the recipe "Peanut Butter Pavlova" from Alice Medrich. Any tips on getting this in a nice shape? Mine spread out further than I would have liked. Not sure if that means I didn't whip it enough? I used less sugar because I added honey roasted peanut butter and didn't want it to be overly sweet.

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Peanut Butter Pavlova
Recipe question for: Peanut Butter Pavlova

1 Comment

Kenzi W. May 19, 2014
You've whipped it enough if the egg whites hold stiff peaks. Its shape doesn't totally matter -- aim for a vague circle that's about a couple inches high, but don't stress about it too much. That's the glory of a free-form dessert!
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