Meringues were always the things I could never quite get right, which frustrated me beyond distraction.  Not being able to give up on something until I have been able to get it right, I persevered and I am pleased to say that I now have a recipe that works!  I have had a hankering for Pavlova recently so there may be a modified version of this recipe coming up soon.



6 egg whites
2ml cream of tartar
320ml castor sugar
5ml vanilla essence


  1. Preheat the oven to 110°C.
  2. Line 2 baking sheets with baking paper.
  3. Whisk the egg whites in a glass bowl with an electric beater or balloon whisk until foaming.
  4. Sprinkle the cream of tartar over the egg whites and continue whisking until the egg whites begin to form stiff peaks.
  5. Add 250ml of the sugar, 20ml at a time, beating well after each addition.  The mixture must be smooth, thick and stiff and all the sugar crystals must dissolve.
  6. Using a spatula, fold the remaining sugar and vanilla essence into the meringue in one go – do not beat again.
  7. Pipe or spoon the meringues onto a baking sheet.
  8. Bake for 90 minutes.
  9. Switch the oven off and leave the meringues to cool completely in the oven.


Submitted by:  Mandy Frielinghaus, Mauritius



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