Vanilla Meringues
Author: Karina Rivera
Servings: 50 each


  • 150g Egg Whites
  • 150g Granulated Sugar
  • 150g Confectioner’s Sugar
  • 3g Cream of Tartar
  • 8g PROVA Gourmet Pure Vanilla Extract
  • Optional – PROVA Gourmet Vanilla Powder
  • Optional – Coconut Snow
  • Optional – Freeze-Dried Strawberries


  • 1. In a stand mixer fitted with a whisk attachment, start whipping the egg whites. Once whites begin to foam, start adding the sugar mixed with the cream of tartar in 3 parts, waiting a few seconds between each addition.
  • 2. Keep whipping until the meringue is medium peaks and start adding the confectioners’ sugar little by little.
  • 3. Keep whipping until stiff peaks.
  • 4. Pipe or spread the meringue over a silicon mat and sprinkle the meringue with different toppings to compliment your desserts.
  • 5. Dehydrate the meringue at 82°C for 6 hours or until completely dry.