Anna Pawłowa - Russian ballet dancer of Polish descent. There is a legend among the dancers that Pavlova's admirers were so fascinated by her dance that they cooked soup on her ballet shoes and... ate it with gusto...

One of the stories also tells how the famous dessert was created. The fascination with her dance and her person inspired a confectioner who created an airy dessert, beautiful and light like the dance of a famous ballerina.

This meringue is my debut. After preparing crème brûlée, there are four whites left, blackberries are ripening beautifully in the garden, what to do with all this?

There are products, there is a challenge! Did I make it?



4 proteins

200g sugar

a pinch of salt

1 teaspoon of cutrine juice

1 flat teaspoon of potato flour


300 ml fondant cream 36%, strongly chilled

1 tbsp icing sugar


blackberry cup

2 passion fruit pulp and seeds



Whip the egg whites with a pinch of salt with a mixer, at the end of whipping, gradually add sugar, preferably one spoon at a time. When you get a stiff, shiny foam, add lemon juice and beat for a while. At the very end, add the potato flour and mix - gently, literally 2-3 turns and it's ready!

Line a baking sheet with baking paper, draw a circle, about 20 cm, and put meringue on it. Using a spatula, we form a fairly neat mound.

Preheat the oven to the temperature of 165-170 °C with hot air circulation. Place the meringue into the preheated oven and bake for 5 minutes. After this time, we reduce the power of the oven to 135 - 140 ° C, also with hot air circulation, and bake the meringue for 1.5 hours. Cool in the oven with the door slightly ajar. We put a wooden spoon between the door and the oven. Meringue is best baked in the evening and left for the whole night in a hot oven.

Put the cooled down, slightly cracked (don't worry about that) meringue on a plate or platter. Decorate with whipped cream and fruit.

Whipped cream

Whip the heavily chilled cream, at the end of the whipping add powdered sugar.


also check

Cinnamon meringue with whipped cream with ricotta and oranges


Inverted Caramel Apple Pie - Caramel Apple Pie


Fruit cake in oil from PRODIŻA


Orange cupcakes with cream cheese and chocolate



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