Flat Chocolate Meringue

Our answer

Nigella's Chocolate Raspberry Pavlova (from NIGELLA SUMMER) has a chocolate flavoured meringue base that is almost brownie-like in its taste and texture. The meringue will spread a little as it bakes and may crack a little as it cools, but should not be flat or thin. Cocoa powder acts in the same way as cornflour, to help the centre of the meringue remain soft and chewy, so we don't think that adding cornflour (cornstarch) will help.

If the meringue has spread a lot it is possible that the egg whites may have been beaten a little too much. Beat the whites just until they form peaks that stand up but flop over slightly at the top when you lift the beaters from the whites. You can try adding 1-2 spoonfuls of sugar first, and beating the whites back to soft peaks before adding the rest of the sugar. Once sugar is added it helps to stabilise the egg whites and reduce the risk of beating too much. Also make sure that all of your utensils are grease-free, as any traces of grease can prevent the egg whites from whisking properly.