Strawberry Pistachio Mini Pavlovas
These mini pavlovas, featuring crisp meringue, whipped cream, strawberries, and pistachio cream is sexy, elegant, and delicious.
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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.
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.
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.
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).
Ingredients
Method
- 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.
