Pavlova is something of a “leftovers” recipe. I never go out of my way to make pavlova or meringues. #sorrynotsorry I’m not going to apologize for it.
We used 10 egg yolks for salted caramel ice cream and then had to use the leftover whites. The World’s Greatest Husband, Luis, was careful not to let ANY – and we mean ANY – yolk into the whites. The trick is to separate each egg individually. Should you get any yolk into the white, discard that white. It cannot be saved. I read that oils of any sort – even from your fingers – could prevent the whites from peaking. Ah, the more you know!
As a basis for this recipe, I used my go-to meringue recipe from Everyday Food magazine. Messed with the proportions a bit, and voila!
[gmc_recipe 3026]
This recipe got its name from my husband who, as a child, called chocolate-chocolate chip ice cream “chocolo-chocolate chip!”
Do you like pavlova and meringue? If you had 10 egg whites, what would YOU do with them?