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.
Excellent crust - just perfect combination of chewy & crisp. HOWEVER, we must spray PAM in the pie plate prior to spreading the meringue. I was hesitant to spray it for fear the meringue would break down, or not spread, but the absence of PAM makes it impossible to get out of the pan. Will make again tomorrow and use PAM - it will surely turn out better than without it. GREAT crust though. - 29 Jun 2005 (Review from Allrecipes US | Canada)
Awesome, FAB-U-LOUS! Easy and perfect. I didn't have cream of tartar and it still came out great. Used the Pam like previous reveiwer said. We are a gluten free household, so this is such a delight to have a crust and be able to use the fruits of season for deserts. The toughest testers - 3 pre-teen boys... all said they liked the crust. I put peaches on it that I had made with a gelatin while the crust was baking and setting. Drizzled creamy sour cream over it and dusted with cinamon! A total keeper. - 12 Aug 2006 (Review from Allrecipes US | Canada)
This is a great recipe!! I filled the shell with lightly sweetened raspberries and topped with whipped cream. It was a hit! Note: Don't try to use Splenda instead of sugar- it doesn't work. - 24 Nov 2006 (Review from Allrecipes US | Canada)