Lifestyled by Paula Joye

The Joye Navigation

February 13th, 2013

Brown Sugar Meringues.

Brown Sugar Meringues.

I made a lime tart on the weekend which has five egg yolks in it (amazing). This meant I had all these egg whites left over and I can’t bare to throw them out.

So I dusted off this recipe. It’s so simple, so delicious and the crowd goes crazy.

You can serve them as mini-pavlovas with cream and berries or eat them fresh and soft.

It’s difficult to not just eat the batter.



4 eggwhites (120ml)
250g brown sugar

(Makes 16 meringues)


Preheat oven to 180°C. Line two baking sheets with baking paper.

Sift the brown sugar and set aside.

Beat the eggwhites until soft peaks form. Add the sugar in three lots, beating until the whites are glossy and thick.

Spoon generous blobs of meringue onto the trays, leaving about a four centimetre space between each. I don’t like smooth, perfect shapes – the blobbier the better.

Reduce oven heat to 150°C and bake for 50 minutes. Turn oven off but don’t open the door – leave until the oven is completely cold.

Eat on their own or serve with fresh berries and cream.



  • IvyRose

    Caster sugar or brown sugar?????

  • Dolly Levi

    Just so everyone who makes pavlova knows you can buy egg-whites in a carton from Woolworths in the milk section. They last ages and there is no yolk wasting and egg separating.

  • PaulaJoye

    Brown Ivy.

  • Elvajean

    If you need it, brown caster sugar can be bought from most large chain supermarkets. I got mine from woolworths. Gives a nice subtle caramel-like flavour when you substitute it in recipes.

  • runnermother

    Paula, your receipes always look delicious but so incongruous with the fashion aspect of lifestyled. If we ate this sweet stuff as often as you posted the receipes, we would have nothing in our wardrobes to fit us. How about some healthy receipes?

  • dearestdear

    I’m so confused. How can you sift brown sugar?? Can you pls clarify. I really want to make these and the tart you mentioned. I have been making a triple layered pav and throwing out the yolks. Such terrible waste.

Share on Facebook Share on Facebook

Back to top