Passionate Defa

"Sugar and Pavlova"

The sugar is what gives the pavlovas their luscious interior. However, just how low we could go on the sugar without ruining the texture?

The answer is surprisingly quite low. A typical pavlova recipe might have a ratio of 1/4 cup of sugar per egg white in the recipe. We could cut the sugar in half with no noticeable impact on texture and taste. The very lowest that yielded a reasonable result was a ratio of 2 teaspoons of sugar per egg white, or one-eighth the typical amount of sugar.

Don't forget to order our Pavlova because we use a reasonable amount of sugar but still taste very yummy😋