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Cacao Nib Pavlova with Balsamic Strawberries and Cream

Cacao nibs give these mini pavlovas a hint of chocolate flavor that goes splendidly with the tartness of the balsamic strawberries.

  • Total Time: 1 hour 25 mins
  • Yield: 10-12 1x


Units Scale
  • 3/4 cup egg whites, about 5-6 at room temperature
  • 1 1/2 cups granulated sugar
  • 1 1/2 Tbsp. cornstarch
  • 2 tsp. white vinegar
  • 1 vanilla bean, scraped
  • 1/2 cup coarsely ground roasted cacao nibs (I used Ocumare nibs from Amano)
  • 1 lb. strawberries, sliced
  • 2 Tbsp. granulated sugar
  • 2 Tbsp. really good aged balsamic vinegar
  • 1 tsp. vanilla extract
  • 1 pint heavy cream
  • 2 tsp. sugar


  1. Preheat oven to 275 degrees F. Line two large baking sheets with a piece of parchment paper.
  2. Whisk the sugar and cornstarch together, rubbing any lumps between your fingers. Beat the egg whites and salt using an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar/cornstarch by tablespoonfuls and beat well. Add the vanilla and vinegar. Beat until stiff peaks form.
  3. Using an ice cream scoop or large spoon, form mounds of meringue on each parchment-lined baking sheet. About 5-6 each sheet.
  4. Bake for about 30-40 minutes, or until the tops are dry and very lightly golden in color. Turn off oven and prop open the oven door and allow to cool completely. Remove from oven and store at room temperature until ready to serve. (If making on a humid day, serve immediately.)
  5. To assemble:
  6. Toss the sliced strawberries with the sugar, balsamic vinegar and vanilla. Let stand for about 15 minutes.
  7. Beat the heavy cream with 2 tsp. of the sugar until peaks form. Place a pavlova in a bowl, top with cream and balsamic strawberries and serve immediately.
  8. Yields about 10-12 small pavlovas, or can also be made into two giant ones.
  • Author: Lindsey Johnson
  • Prep Time: 45 mins
  • Cook Time: 40 mins
  • Category: Dessert