You don't need years of pastry chef training to make something that looks like it was professionally made! Join Sarah in her patisserie at home as she makes small meringues and a showstopping pavlova.
Get the recipe:
200 grams (6 and 3/4 ounces) egg whites (whites from about 7 extra-large eggs)
400 grams (14 ounces) sugar
Pastry cream, whipped topping, or Diplomat cream(optional)
Fresh fruit of choice to garnish
Find the full recipe here!