Learn How to Make a Meringue

For years I steered clear of eating meringue. This phobia developed after I tried to wiggle my fork into into a raspberry pavlova at a formal dinner party, only to watch shards of white meringue fly across the table into a complete stranger's lap.

A meringue should neither be rock hard nor tough and chewy. Instead it should be delicately crispy on the outside and slightly soft on the inside. Making a decent meringe is actually quite straightforward so long as you follow a few basic rules. Follow my step-by-step for making a foolproof meringue and end up with a fabulous fat-free strawberry pavlova fit for Father’s Day, or any other special occasion.

• How to Make a Meringue
• Common Meringue Mistakes
• Strawberry Pavlova
• Meringue Nests With Strawberries

_{Strawberry Pavlova © 2006 Fiona Haynes, licensed to About.com, Inc.}