And of course, what else would I do with my leftover eggwhites but make a chocolate pavlova?! This recipe is great but neglects a key binding ingredient..1/4 tsp of cream of tartar and about 3/4 tsp of corn starch. Again, to avoid cracking, turn the heat off about an hour in, and leave pavlova to sit and cool.
Chocolate Pavlova with Nutella and Strawberries - This is a link to an original recipe, but as Nutella is a GMO product, I will not use it - I'm going to try to replace it with some other kind of chocolate spread when I make this recipe. I'll leave details in the comments below when I do. =)
Gluten Free Chocolate Pavlova Cookies - Whether you bake gluten free or not you'll never throw out leftover egg whites again when you discover these decadent, chewy, crispy, melt-in-your-mouth chocolate cookies.
These are insane. Michelle Gayer, chef and owner of Minneapolis’ acclaimed Salty Tart bakery, shares her recipe for chocolate meringues. Soft, chewy and rich with decadent chocolate on the inside with a crispy exterior, these meringues are the perfect, easy dessert.