What temperature and for how long should you cook a Pavlova if you have used an Italian Merengue?
The Italian merengue will be fully cooked when it finishes whipping so should the usual time and temp in the oven be different?
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The Italian merengue will be fully cooked when it finishes whipping so should the usual time and temp in the oven be different?
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https://www.foodnetwork.com/recipes/tyler-florence/italian-meringue-recipe-1938147
Hope this helps. BTW, I'm reading a lot of articles that seem to "feel" that a pav from Italian meringue would be too soft. Which may be why Florence's meringue cookies bake for 2 hours.