I grew up on pavlovas and meringues – Mum was brilliant at making them. In fact, even though I live in Australia, home of the pav (apologies to all those Kiwis out there, but I have to say that as I’m married to an Aussie), I still think my mum’s were the best. You have to be mindful of the weather conditions when you make meringues: don’t attempt to make them if it’s really humid and hot, as they’ll probably flop. Also, once whipped, try not to let the egg whites sit around for too long – the key with meringues is to work fast and get them into the oven straight away.

6 Responses to “Mum’s Chocolate Meringues”

  1. Chay
    December 14, 2012 at 5:26 pm

    Hey there,

    Bought your cookbook for a friend today and was inspired to check out the site. Now baking these delicious-looking meringues but a tad concerned that you don’t specify the number of meringues the recipe makes… I note that it serves 6 but not sure if I need to form the mix into six mini-pavs or 24 or so little meringues. Going to give the larger quantity a shot., fingers crossed I picked the right option!

    Thanks Katie

    • Katie
      December 14, 2012 at 8:12 pm

      Hi Chay – thanks for your comment, this recipe will make 6 rather large meringues or 12 average. I suggested that it serves 6 as generally I’d make two trays of average sized ones (basically use a heaped tablespoon of the mixture and load on a tray) and I’d serve 2 per person. Hope this helps, let me know how you go! Thanks

  2. sue
    March 29, 2013 at 1:01 pm



    I love food and photography. I have to say luuvvvvvvv the shot of meringues!!

    is it your shot?


    • Katie
      March 29, 2013 at 1:07 pm

      Hi Sue – thanks! Yes ’tis my shot. One of my faves to be honest.

  3. Jessica K
    August 19, 2014 at 3:12 pm

    Dear Katie,
    I have made meringue many times before, but when attempting this recipe, despite following all instructions, including the temperature of the eggs, as I added my sugar gradually, the whole thing turned to soup?!? The only reason I can think of, is that, instead of caster sugar (which I cannot find in the States,) I used organic cane sugar. Could there be another reason?

    Thank you,

    • Katie
      August 27, 2014 at 9:43 am

      Jessica – the sugar is probably the issue. Also are you over-beating the mixture?

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