Fresh basil and strawberry meringues



20 min


2 hrs 25 min


6 Servings

* PLUS Standing Time: 30 minutes
Fresh basil and strawberry meringues

Roberto Caruso


  • 3/4 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 4 egg whites
  • 1 tsp vinegar
  • 1 tsp vanilla


  • 3 cups sliced strawberries
  • 1/4 cup granulated sugar
  • 1 1/2 cups 35% cream
  • 1/4 cup small basil leaves


  • Position an oven rack in lower third of oven. Preheat to 300F. Line a baking sheet with parchment paper.
  • Stir 3/4 cup sugar with cream of tartar and salt in a medium bowl. Set aside. Beat egg whites in a large bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, 1 to 2 min. Gradually beat in sugar mixture, a spoonful at a time, until stiff, glossy peaks form, about 6 more min. Add vinegar and vanilla and beat for 1 min. Spoon meringue onto parchment in 6 large dollops, dividing evenly. With the back of a spoon, gently spread the meringue into 5-in. circles.
  • Reduce heat to 200F. Bake pavlovas in lower third of oven until tops are crisp and dry, 2 hours to 2 hours and 15 min. Turn off oven and let them dry in oven for 30 more min. Remove from oven and leave on parchment until completely cool.
  • Stir strawberries with 1/4 cup sugar in a medium bowl. Let stand at room temperature, stirring occasionally, until meringues are ready.
  • Whip cream in a medium bowl with an electric mixer until stiff peaks form when beaters are lifted, about 2 min.
  • To assemble, top each meringue with 1/2 cup whipped cream, then 1/2 cup of strawberries. Drizzle with juice. Garnish with basil leaves.

Nutrition (per serving)

  • Calories
  • 362,
  • Protein
  • 4 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 21 g,
  • Fibre
  • 2 g,
  • Sodium
  • 105 mg.