How to Make a Great Meringue

When we're talking sweets, what could be more low fat than a pillowy meringue? It's the perfect base for a low-fat dessert such as a pavlova—so long as you use "lite" or fat-free topping instead of whipped cream, and use plenty of fresh fruit on top. Making a meringue ought to be simple enough. All you need are a few egg whites, some sugar and a bit of cream of tartar or vinegar. But all too often our meringues fail: they’re too limp, too chewy, too crunchy, too brown on the outside, or they end up with nothing but air on the inside. Let me show you how to make a great meringue in this step-by-step tutorial.

Then try your hand at this seasonal Strawberry Pavlova (pictured).

More on Meringue

• Biggest Mistakes When Making Meringue
• Meringue Nests with Strawberries
• Berry Pavlova

_{Photo © Fiona Haynes, licensed to About.com, Inc.}

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