Giant chocolate meringues

Inspired by an almost daily visit to the St Ives bakery on holiday, the first bake I’ve made after returning home is giant meringues. I’ve added a little photo of their glorious bakery window below so you can see why I was so inspired!

This is a standard French meringue, but it takes much longer at a lower heat to bake (or rather ‘dry out’) in the oven because of the size.

The exterior is a crispy shell and inside it’s almost chocolate toffee 🙂

  • Makes four massive meringues (about 15cm across).
  • You can make lots of little meringues, but turn the heat up to 110C fan/120 conventional and just cook for 50 mins.
  • Alternatively, can be made into one giant Pavlova (I’ve found the cooking time and temperature can be kept the same).
  • Because of how long it takes to cook, it might be worth doing this the night before you want it
  • Bowl
  • Whisk
  • Flexible spatula
  • Lined baking sheets
  • Egg whites – 6 from medium to large eggs
  • Caster sugar – 320g
  • Cocoa powder – 30g
  • Vanilla bean paste – 1/2 teaspoon (or half a bean pod’s worth of seeds)
  • Chocolate shavings – about 60g
  1. Turn the oven on to 90C fan / 100C conventional
  2. Whip up the egg whites to stiff-ish peaks
  3. Tip about a fifth or so of the caster sugar in while continuing to whisk until combined, then continue adding the rest in small batches until all combined
  4. Add the vanilla bean paste and whisk through
  5. Turn off your whisk and add the cocoa powder and the chocolate shavings – turn this through the meringue with the flexible spatula, as it’s nice to get uneven thicknesses of the cocoa and chocolate
  6. Spoon a quarter of the meringue onto the baking tray – it will make four large mounds, so repeat this three more times
  7. Bake in the oven for 1 hour 20 mins, then turn the oven off and leave for another 1 – 2 hours or overnight in the oven
St Ives Bakery
The inspiration for the giant meringues – St Ives Bakery on Fore Street
%d bloggers like this: