The Meringue:

  • Corn flour 10.0 g
  • Dark brown sugar 50.0 g
  • Caster sugar combined 200.0 g
  • Egg whites, at room temperature 4.0 pc
  • Pinch of salt 1.0 g
  • Vanilla extract 3.0 ml
  • White balsamic vinegar 5.0 ml


  1. The Meringue:

    • Preheat your oven to 160°C.
    • In a bowl, blend dark brown sugar and caster sugar.
    • In a stand mixer with the whisk attachment, beat the egg whites with the salt until soft peaks form.
    • Begin to add mixed sugars in small additions until stiff peaks are formed, then reduce speed, adding vanilla, white balsamic and cornflour until completely combined.
    • On a tray lined with greaseproof paper, equally divide the pavlova into 10 miniature pavlovas, drizzle with Carte D’or Professional Chocolate Topping making swirls into the meringue. With the spoon make a small dent in the middle.
    • Bake at 160°C for 40 minutes, then drop the temperature to 120°C for 45 minutes.
    • Switch off the oven and allow it to carry over, cook and cool completely inside the oven.
  2. Toppings:

    • Whip the cream.
    • Top on pavlovas.
    • Top with fresh fruit.
    • Add shaved dark chocolate if desired or drizzle with Carte D’or Professional Strawberry Topping.
  3. Chef’s Tips:

    • You can make these meringues the day before and store in an air-tight container to avoid excess exposure to moisture.