Jubilee Meringue

A stunning but easy dessert. A new take on a pavlova recipe!


  • 3 Egg Whites
  • 150g Soft Brown Sugar
  • 250ml Double Cream
  • 1 tbsp Ginger Syrup
  • 6/7 pieces of Stem Ginger


  1. Cover baking sheets with Bakewell paper and mark out 3 circles each 21cms diameter.
  2. Whisk the egg whites until really stiff, then whisk in 3 tablesp sugar.
  3. Lightly fold in the rest of the sugar.
  4. Spread or pipe the mixture over the 3 circles and bake 100C, Gas 1/4 for 2 1/2- 3 hrs.
  5. Carefully peel away the paper and put on a rack to cool.
  6. When cold fill with whipped cream to which ginger syrup and finely chopped ginger has been added.


The meringue may be frozen on a plate.

The mixture may also be made into 8 nests and filled with ginger cream and some pear.

Egg yolks may be used in omelettes, custards, mayonnaise or stored in the fridge for 24 hrs until required in a dish under a layer of water.

This recipe is from the Diamond Jubilee Cookery Book by Buckinghamshire Federation of Women's Institutes, (currently out of print)