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Basic meringue recipe
Basic meringue recipe


  • 4 egg whites
  • 1 cup caster sugar
  • 1 tsp white vinegar
  • 2 tsp cornflour
  • 1 tsp vanilla
  • Makes 1 pavlova, 8 large meringues or a trayful of mini meringues

Basic meringue recipe

  • Cooking time: More than 1 hour

Preheat the oven to 150°C (do not use fanbake). Line a baking tray with baking paper.

Beat the egg whites until stiff, then beat in the sugar 2 Tbsp at a time. Add the vinegar and cornflour and beat in. Fold in the vanilla.

If making a pavlova, pile the mixture onto the lined tray to form a 25cm circle. For large meringues/mini pavlovas, spoon 8 generous dollops (about 10cm round) onto the tray. If making mini meringues, spoon a small amount of mixture at a time into a piping bag and pipe meringues about 1-2cm wide onto the tray.

Lower oven temperature to 120°C and bake for 1 hour. Turn off oven and leave pavlova or meringues to cool in oven. Store in airtight container for up to 1 week.

From Taste magazine, October 2010.

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