Meringue Recipe

CHOICE recipe for Meringues
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Meringue recipes


4 x 55g egg whites, fresh at room temperature
¼ teaspoon salt
220 g castor sugar

Meringues recipe ingredients  


  • Beat egg whites in a very clean glass bowl using a bench top mixer until very stiff approximately 2 minutes.
  • Continue beating while gradually adding castor sugar.
  • Beat egg white mixture until thick and sugar has dissolved approximately 8 -10 minutes. (Pinch meringue mixture in between fingers and rub together should feel smooth not gritty)

Baking Instructions

  • Preheat oven to 100°C with the fan on or in the case of a conventional oven 120°C.
  • Spoon meringue onto a tray lined with baking paper allow a 3cm gap between each meringue. Use a palate knife to smooth and shape the meringues.
  • Sprinkle 1 teaspoon of water on the tray, not the mixture.
  • Place the tray in lowest position of the oven cook for 1 hour or until cooked ie, the majority of the meringue base is dry.
  • When cooking a large pavlova allow another 30 minutes cooking time.
  • Remove from the oven and allow to cool on the bench top.


  • Meringue mixture can be baked in any shape, use a piping bag to pipe out mixture onto a tray lined with baking paper.
  • Makes approximately 20 golf ball size meringues

Small Pavlova shells

  • Place meringue mixture into a ¼ measuring cup.
  • Flatten out the mixture, scoop out onto a tray lined with baking paper.
  • Flatten top and smooth edges in a round shape with a palate knife or metal spatula. When placing on the tray leave a 3cm space between each pavlova.
  • Makes 10 small pavlovas

Large Pavlova

  • Using all the mixture, pour onto a baking tray lined with baking paper.
  • Shape into a large circle approximately 20cm x 5cm deep


  • Use ¼ cup measurement for small pavlovas to keep sizes consistent.
  • Water is sprinkled on the tray to keep oven moist.
  • Meringue will collapse on cooling.
  • Be careful when lifting pavlova onto a plate use a large egg flip.
  • Store meringues in an air tight container.
  • The oven is too hot if the meringue starts to bead (sugar syrup tear drops) or your meringue is a pale golden colour as it should be almost white you may need to reduce the temperature the next time. This is a good test to get to know your oven and learn to adjust temperatures specified in recipes that will suit your oven as not all ovens are the same.

    Refer to Pavlova Recipe for more information or visit our Sweets section for more delicious recipes.


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