Strawberry Pistachio Mini Pavlovas
recipes
These mini pavlovas, featuring crisp meringue, whipped cream, strawberries, and pistachio cream is sexy, elegant, and delicious.
May 14, 2025
Strawberry Pistachio Mini Pavlovas
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These mini pavlovas, featuring crisp meringue, whipped cream, strawberries, and pistachio cream is sexy, elegant, and delicious.
Ingredients and Substitutions
• Cream of tartar: This stabilizes the egg whites, promotes volume, and prevents deflating.
In a bind, you can substitute 1/2 teaspoon of lemon juice or vinegar.
• Strawberries: I love the sweet, tangy, and floral flavor of strawberries. But you can substitute any fruit.
• Pistachio cream: The pistachio cream is DELICIOUS. It’s adds a lovely warm, nutty savoriness.
Of course, you can swap in another glaze or sauce (lemon curd, chocolate fudge, dulce de leche, etc.). Or leave it out.
How Should I Store Mini Pavlovas?
The meringue nests can be stored in an airtight container at room temperature for up to 3 days. If the pavlovas are fully assembled, refrigerate any leftovers (but these are truly best eaten immediately).
Can I Make Mini Pavlovas Ahead of Time?
The meringue can be made in advance. But wait to add the toppings until you’re ready to serve.
Suggested Menu for Mini Pavlovas
This dessert is featured in my spring menu, alongside Spring Chicken Pot Pie, Shaved Asparagus and Arugula Salad, and Carrot Dip with Spicy Sizzled Dill.
Strawberry Pistachio Mini Pavlovas
Ingredients
- 2 large egg whites (about 75g), at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- Whipped cream, for topping
- Sliced strawberries, for topping
- Pistachio cream, for topping
Instructions
- Preheat the oven to 225 F (110 C). Line a sheet pan with parchment paper.
- To the bowl of a stand mixer fitted with the whisk, add the egg whites and cream of tartar and beat on medium-high speed until foamy, 1 to 2 minutes.
- Slowly add the sugar (it takes about 2 minutes to add all the sugar). Turn off the mixer and scrape down the bowl.
- Continue beating on high speed until thick and sticky (like a marshmallow) and holds a strong peak with a little curl at the tip, 3 to 4 minutes.
- Dollop 4 to 6 mounds of the meringue onto the prepared sheet pan, making a wide shallow nest in the center (these won’t spread while baking so you can make whatever shape you want).
- Bake until the meringues are no longer sticky, very light golden around bottom edges, and beginning to develop a matte finish, about 1 hour.
- Turn off the oven and let the meringues dry out completely (oven door closed), about 2 hours.
- To serve, top each meringue nest with whipped cream, strawberries, and pistachio cream.
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