Beautiful berries and yummy cream aside, meringue creations hold that universal cook's secret: They look difficult, but they're not.
Pornchai Mittongtare
When you want the dessert light and the ingredient list short, make meringues. They're as easy as whipping egg whites, and a few tricks (see Tips for perfect meringue) make them work every time. Both the classic crisp form and the chewier pavlova ― a soft meringue from Australia ― are perfect partners for all the fruit and berries August has to offer.
LINDA LAU ANUSASANANAN
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