I have a bad attitude about meringue.  For some reason I think I don’t like it, even though I probably haven’t had it in 25 years.  I think my formative experiences with meringue were situations in which I was expecting whipped cream and found meringue to be a disappointing substitute.

However, a quarter century later, maybe it’s time to give it another try.  I keep hearing about Pavlovas lately.  They seem like a good idea, except that the base is meringue, which makes me think “Wouldn’t a nice pile of pastry cream or maybe a slice of cake or a square of puff pastry be nicer?”

This does look beautiful, though.  I’m a sucker for beautiful things. What’s more, cherries and almonds are practically my raison d’etre.  That’s probably spelled wrong.  I’m almost sure it has nothing to do with raisins.

So anyway.  Should I attempt to make this?  Or should I make a very tiny batch of the meringue base but keep plenty of cherries and almonds and cream around, with some emergency pound cake on the side, in case the meringue is gross?

Or is meringue actually…god forbid…tasty?

The 24 Hours of Flickr thing was fun.  This mosaic isn’t everything; I took around 100 pics and narrowed it down to 45 representative shots.  Here are the first 36.  Click the mosaic to be taken to the Flickr photoset.  You can also see the contributions of everyone (1 shot that represents a person’s day) here on the group page.