Rasperry & Blueberry Meringue


  • 5 egg whites

  • 1 tsp cream of tartar

  • 2 tsp corn flour

  • 1 ½ cups caster sugar

  • 1 ½ tsp vanilla extract

  • 1 tsp white vinegar

  • 240ml pouring cream, whipped

  • 1/2 cup fresh or frozen raspberries

  • 1/2 cup fresh or frozen blueberries


  • 1.

    Preheat oven to 180°.

  • 2.

    Using an electric beater beat the egg whites and cream of tartar in a bowl until soft peaks form and add sugar slowly beating constantly until combined and glossy then finish with corn flour

  • 3.

    Fold through vanilla and vinegar.

  • 4.

    Using a spatula put the mix onto baking paper in the shape of a 25cm circle; reduce oven temperature to 100°C. Bake for 1 to 1 ¼ hours or until dry and crisp and then turn off oven and ool completely in the oven with the door open

  • 5.

    Serve with whipped cream topped with berries

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 220kj
  • Fat Total 11g
  • Saturated Fat 7g
  • Protein 2g
  • Carbohydrate 28g
  • Sugar 26g
  • Sodium 39mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If you prefer a softer style meringue just reduce the cooking time to about 45 minutes.

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Posted by hungry girlReport
This looks divine ...
Posted by CASA E CUCINAReport
Thanks hungry one... We devoured it last night....and it was yummo!!
Posted by Philippa WightmanReport
You'll achieve greater aeration of the egg whites if you have them at room temperature prior to beating. I've always added the cornflour through a sieve - prevents lumps/clotting & makes folding it through less hazardous. Don't be tempted to put the pavlova/meringue into a container to store or it WILL sweat.
For those not used to pavlova type desserts, it's wise not to fill with cream/fruits until ready to serve. If you're serving on a hot day (and we are heading into summer) add 2 tsp icing sugar mixture to the cream while whipping. Helps it to maintain the 'whip'.
Posted by CASA E CUCINAReport
Thanks for the tips.... sounds like you know your meringues inside out... Cheers and good eating!!
Posted by Philippa WightmanReport
You're very welcome Enzo - that's what is so great about this forum, we can pass along decades of trial-and-error experience so others benefit! ;-) cheers & good noshing to you also!