Description
Delightful mini pavlovas with a crisp meringue and creamy whipped topping, featuring fresh raspberries and crunchy pistachios.
Ingredients
Scale
- 6 large egg whites (at room temp)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 cups superfine sugar (castor sugar)
- 1 tbsp cornstarch
- 1 tsp cream of tartar
- 1/2 cup finely diced pistachios (salted, roasted)
- 1 cup heavy cream (chilled)
- 1 tsp vanilla extract (for the cream)
- 1/3 cup powdered sugar
- 1/2 cup finely diced pistachios (for garnish)
- 1/3 cup raspberry preserves
- Fresh raspberries (for garnish)
Instructions
- Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
- Beat the egg whites in your electric mixer on medium speed until they start to froth. Slowly add lemon juice and cream of tartar while beating at medium-high speed until soft peaks form.
- Gradually sprinkle in sugar, mixing until the meringue reaches glossy stiff peaks. Add vanilla extract and cornstarch, folding them in gently.
- Fold in the finely diced pistachios, maintaining airiness.
- Transfer the meringue mixture into your piping bag and pipe circular nests onto the prepared baking sheet.
- Bake for about 1 hour. Turn off the oven and keep pavlovas inside for an additional hour to dry out.
- Whip the heavy cream in a chilled mixing bowl until it forms soft peaks, then gradually incorporate powdered sugar and vanilla extract.
- Assemble the pavlovas by spooning raspberry preserves into each meringue’s center, topping with whipped cream and garnishing with raspberries and remaining pistachios.
Notes
Make ahead by preparing meringues a day in advance and storing in an airtight container. Avoid using cold egg whites and ensure your equipment is grease-free for best results.
Nutrition
- Serving Size: 1 pavlova
- Calories: 230
- Sugar: 21g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg