Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Meringue with Vanilla Cream & Fruit

Cooking time: 
1-2 hours
6 - 8
Preparation time: 
15-30 minutes
  • 4 Eggs – separated
  • 150g Caster Sugar
  • ¼ tsp Nielsen-Massey Vanilla Extract for meringue
  • 150ml Double or Whipping cream
  • ¼ tsp Nielsen-Massey Vanilla Extract
  • Raspberries, passion fruit or fruit of choice
  • 25g Icing sugar
  • 2 large baking trays
  • Baking mat or baking paper
  • Piping bag if possible
  • Cover the baking trays with baking parchment, preheat the oven to 100°C (200°F Gas 1)
  • Take a clean, dry bowl and add the 4 egg whites and a ¼ tsp of Vanilla Extract. Whisk continuously and slowly add the caster sugar until it forms stiff peaks
  • If you have a piping bag, spoon the mixture into it and pipe 6 4” circles of approx ¼” thick. If not just spoon the mixture thinly onto the parchment
  • Place in the oven and leave for 2 hours. Turn off the oven but leave the meringues in to dry out further without browning
  • While the meringues are cooling whip the cream until stiff, stir in a ¼ tsp of Vanilla Extract and prepare the fruit
  • Once cooled spoon on cream and some fruit and place another circle of meringue on top, repeat
  • Dust with a little icing sugar and decorate with more fruit


Tip: this recipe makes individual meringues but you can make a large Pavlova by piping 3 large circles of meringue and then layering in the same way