An Excess of Egg Whites? Make Pavlova

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If you make the ice cream in the previous post, you’re going to find yourself with an excess of egg whites: specifically, six egg whites that you should not, by any means, throw away. Resourcefulness is what separates good home cooks from great ones; and there, with that bowl of egg whites, you can make a delicate, memorable dessert, especially if you top it with whipped cream and berries. The dessert in question is pavlova, named after the Russian ballet dancer Ánna Pávlova. Depending on your taste for sweets, it may either be the best or worst dessert you’ve ever tasted.

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