Description
Delicate meringue shells topped with whipped cream, pistachios, and fresh raspberries for a perfect balance of flavors and textures.
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 salted, roasted pistachios
- 1 cup heavy cream (chilled)
- 1 tsp vanilla extract
- 1/3 cup powdered sugar
- 1/2 cup finely diced pistachios (for garnishing)
- 1/3 cup raspberry preserves
- Fresh raspberries (for garnish)
Instructions
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper and draw small circles as guides.
- Combine the egg whites and lemon juice in a clean mixing bowl. Start whipping with an electric mixer on medium speed.
- Add cornstarch and cream of tartar, then gradually include superfine sugar while whisking until stiff peaks form.
- Fold the finely diced pistachios into the meringue.
- Transfer the meringue into a piping bag and pipe onto the prepared parchment in round nests.
- Bake for about 1 hour, then turn off the oven and allow the pavlovas to cool inside completely.
- Whip the chilled heavy cream with powdered sugar and vanilla until soft peaks form.
- Remove the pavlovas from the parchment and dollop or pipe whipped cream into the centers.
- Top with raspberry preserves, fresh raspberries, and sprinkle with diced pistachios.
Notes
Make-ahead tips: Prepare meringues a day in advance storing them in an airtight container. Assemble before serving to retain textures.
Nutrition
- Serving Size: 1 pavlova
- Calories: 210
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg