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A question about a recipe: Peanut Butter Pavlova

780a6598 1291 462d b840 77d4ba63c07a  alice peanut butter pavlova food52 mark weinberg 14 05 06 0655

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.

asked by sfielding about 3 years ago
1 answer 627 views
5dd58b70 52d5 415a 8478 ba9053b33e62  kenzi
Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

added about 3 years ago

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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