Meringues and Pavlovas, after the fact

of failed Macs


I’ve never made meringues, but with my leftover egg whites from my Mac disaster, I decided to try them, not much to lose.

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As it happened, I was on Fig Jam and Lime Cordial, reading about Sherry Trifles and swirly meringues….so I didn’t need to search further for a recipe.


All went well and I now have the confidence to shun store-bought meringues…for life.

I ♥ them:

They decorate well. How’s this for a ghoulish Halloween meringue? All that was required was a cocktail stick dipped in black food colouring – my second mate (daughter #2), who helped me make these was in 7th heaven…..

IMG_2415Especially when it came to making the pink swirls – trust girls and all things pink!


Did I mention that they freeze well once baked? I have a whole ziploc ready for Eton Mess and more…soon!

As daughter #1 says ‘it goes great, crushed on chocolate chip icecream’.

For me, the ultimate is forming the base of a pavlova!!!!


Really, it is a super long list. One I’m glad I wrote.

I had 180g of egg whites (from a carton) which equates to roughly 6 egg whites (@ about 30g per white), and all the meringue recipes I read said 50 – 6o g of sugar per egg white. In my case that was 300g (@50g per white), to which I stirred in  1/2 a teaspoon of vanilla powder.

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I whisked my egg whites in my food processor till stiff and then started adding the sugar by the tablespoonful, ensuring each addition was incorporated before adding the next.  By the time I was done, the mixture was thick and glossy.

IMG_2396I proceeded to drop tablespoonfuls of the mixture onto my silicone baking sheets, placed on regular baking sheets.

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I love the way the meringues assumed a form….all of their own.

IMG_2402For a few test meringues, I dipped a wooden skewer into some liquid food colouring and then gently swirled that around the uncooked meringue. I ♥ the way they look. Again.

IMG_2420Then I went on to make a few ‘nests’ for my pavlova, using a cooking spoon this time to dish it out. Then I swirled a tablespoon in the centre to create a depression.

IMG_2408I put my two trays one on top the other in the oven and reduced the temperature to 110C (230F).  I left the meringues to bake for about 75 minutes, till they were light and crisp.

IMG_2427I then allowed them dry completely by leaving the oven door slightly ajar, held that way by a wooden cooking spoon….macaron-style.

IMG_2565I couldn’t wait for hours though till all that drying was done….and so I had one right away. As did daughter #1 and daughter #2 and son#1 (and last!) with unanimous approval…..Light, crisp, crunchy shell…..protecting a chewy, sweet and scented base…

IMG_2563Eventually, they were ready to be kept away/decorated and I stashed some in the deep freezer for some vanilla meringue icecream….coming soon.

I kept the nests for making pavlovas.

I got out one,  placed a thick mixture of lightly whisked creme fraiche and regular cream and topped with some fruit.

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And then I sat back, and smiled! Realising that the English and the Aussies have more in common than they think…..


Pavlovas – constructed meringue dessert, with cream and fruit – Australian.

Eton Mess – deconstructed meringue dessert, with cream and fruit – English.


Of course, that’s all by the way side….just thought to let you know.

I stood up and enjoyed this like no man’s business!!!!!!!!!!!!!

IMG_2941I didn’t even need the mint garnish…

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Though I have to say the taste was exquisite! Next time, I would love to top the fruit with some basil or lemon melisse sugar….especially with strawberries!

Hmmmm, *sigh*…of enjoyment and satisfaction. Maybe I should stick with these…instead of macs….! But…..

IMG_3018…. I think not!

[wpurp-searchable-recipe]Meringues and Pavlovas, after the fact – – – [/wpurp-searchable-recipe]


  1. Aahhh…they look fantastic. Nothing better than (a really good) meringue topped with cream and fresh fruit. Next time add some passionfruit on top as well – meringue and passionfruit is a match made in heaven (as good a match as rasberry but in a quite different way)

  2. How great that your kiddos were helping you. Nothing better than being in the kitchen with your children. Pavlova’s sing spring, especially with those beautiful raspberries. Your meringues look fantastic.

  3. Thanks. I had so much fun making the meringues, especially now I realise just how easy they are to make…..and certainly more full proof than their mac cousins!!!!!! ♥

  4. So very pretty!Meringues with the raspberries very elegant. I have never made meringues but, you might just be inspiring me.
    Remember the 16 dozen eggs? I have egg whites (laugh).

    P.S. I have been using the thyme seasoning that you sent me. I have been using it in soups and red sauces. Nice.
    I am hoping to do a blog post soon about the goodies that I received from you.

    • Oh Velva…..then I was a novice to the world of egg whites or I would have recommended it. Please add friands to the list of things to make with Egg whites! 🙂 about the post!

  5. Oh, how elegant and luscious are they? They look so…pure and light, I won’t feel the least bit of guilt indulging in them!

  6. Yeah, all the bakeries use a huge carton of egg whites; I did that too when I worked as a “pastry chef” making cookies and stuff.
    I am planning to make them for valentine too. Love the raspberries on yours, you just want to eat them in one gulp!

  7. You are such a fabulous mother! 🙂 I haven’t made meringues since I was a girl, but reading your blog helped me relive the taste. Wonderful. 🙂

  8. These look fantastic. I have had these before but never myself made them. I might have to do some experimenting in my kitchen my next snow day 🙂

    Thanks for stopping by my blog.

    • Denise, I suspect the sugar might be essential but…..I’m not sure. I actually thought the sugar was too much so my next experiment will be with less… warned – it might fail!!!!!!!

  9. Love your meringues! And the colors (pink for Valentines Day) and faces.
    My mother used to make meringues, put an indentation in the center and when they were done, filled them with ice cream and some sort of sauce. I’ve never made a Pavlova, but have made Eton Mess. Nothing better.

  10. I’ve seen the egg whites in a carton in Sainsburys but not noticed if they still sell them lately. If they worked for macarons that would be amazing as I hate separating eggs.

    I’ve never made a pavlova but I love raspberries and the two together always look so nice. The little faces on the meringues are funny!

    • Celia (thanks for the correction!), Sarah, yes at Sligro – my favourite shop, they sell pasteurised egg whites, yolks and wholes.

      They worked for the second batch of macs I made with the kids…..I didn’t post about it. The macs were nice, and had feet to my amazement and joy!

  11. Girlfriend, you are a star! 🙂

    Can you actually buy eggwhites in a carton? They used to sell them frozen here, but I haven’t seen them for ages.

    And as for the Aussie/Brit connection – Australia (as we know it today) started as a British colony, so much of the culture and cuisine is shared! But to be fair, pavlova is actually a Kiwi creation! 🙂

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