Meringue base

Meringue base

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About this recipe: This recipe makes a sensational stiff and glossy meringue that is baked in a tart tin or pie dish to make a base for pavlova. It can be filled with custard, whipped cream or ice cream and topped with fresh fruit. Sometimes I spread melted chocolate over the base when it has cooled and pile whipped cream and fresh strawberries on top. You can make individual meringue nests with this recipe if you prefer.


Serves: 8 

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 100g caster sugar

Prep:15min  ›  Cook:50min  ›  Extra time:1hr drying  ›  Ready in:2hr5min 

  1. In a large bowl, beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla; slowly beat in sugar until very stiff and glossy. Spread mixture into a 23cm pie dish to form a base.
  2. Bake at 150 C / Gas 2 for 50 minutes. Turn oven off and leave meringue in the oven for 1 hour. Cool before filling.

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