Meringues are a ubiquitous Pesach dessert and I wholeheartedly support it. I used the Swiss meringue technique to make these individual pavlovas. Don’t be intimidated by the process, it’s incredibly simple and makes it practically foolproof. But what comes next is even better: the most incredible silan toffee. The sauce recipe makes more than you need but trust me that you’ll find extra ways to use it. Or just lick it off a spoon.