Description
Delightful mini pavlovas featuring a crisp meringue shell topped with luscious whipped cream, fresh raspberries, and a sprinkle of roasted pistachios.
Ingredients
Scale
- 6 large egg whites (at room temperature)
- 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
- 1/3 cup powdered sugar
- 1/2 cup finely diced pistachios
- 1/3 cup raspberry preserves
- Fresh raspberries (for garnish)
Instructions
- Preheat your oven to 250°F (120°C) and line baking sheets with parchment paper.
- Combine egg whites and lemon juice in a mixing bowl and beat until foamy.
- Add sugar gradually, beating until glossy and stiff peaks form.
- Fold in cornstarch, cream of tartar, and vanilla extract.
- Carefully fold in 1/2 cup of finely chopped pistachios.
- Pipe the meringue onto parchment in nest shapes.
- Bake for about 1 hour 15 minutes until crisp.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble by placing whipped cream in meringue nests and topping with raspberry preserves and fresh raspberries.
Notes
Meringues can be made a day in advance and stored in an airtight container. Use clean, grease-free tools for best results.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 220
- Sugar: 30g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Raspberry, Pistachio, Pavlova, Dessert, Gluten-Free