Pavlova & Meringue Magic

The Pavlova originated in New Zealand but have become a staple Aussie dessert in the summertime and around Christmas. It still amazes me that you can take sugar and egg whites and make this amazing treat.

I could never quite master the dessert. My meringue would be grainy, sink and flop. But I was determined to master this skill as I think every food photographer needs a show-stopping pavlova in their portfolio.

Here are some of my favourite pavlova and meringue shoots to date.

Some of these shots were made by stylist Carmel Gohar. All shot by me.

Pink Lemon Meringue Tart

In a dream one day, this shot came to me. I had known for a few months that I wanted to create a shot that incorporated a dark royal blue, yellow and pink. For the longest time, I wasn’t sure what I wanted to shoot.

So it just became an idea.

I’d been spending the winter months practising how to make meringue instead of watching TV. I actually found it to be therapeutic, timing the intervals in which to add the sugar and watching the whipping of the egg whites.

The concept was finally realised when I thought of making the meringue pink of a lemon tart. I hope you enjoy this as much as I do.