Mini Pavlovas with Pomegranate & Pistachios
Delicate mini pavlovas topped with whipped cream, pomegranate seeds, and pistachios, perfect for any occasion.
Servings: 8 servings
Calories: 150kcal
Ingredients
For the Meringue
- 3 large egg whites, room temperature Luminous and fluffy, these egg whites will create the perfect base for your pavlova.
- 3/4 cup granulated sugar Sweet and crystalline, this sugar blends beautifully into the meringue for a crispy exterior.
- 1/2 tsp cream of tartar A vital stabilizer, ensuring your meringue maintains its lofty structure.
- 1 tsp vanilla extract Adds warmth and complexity to the flavor profile.
- 1 tsp cornstarch Ensures that perfect melt-in-your-mouth delight.
- 1 tsp white vinegar A touch of acidity adds balance, enhancing the overall sweetness.
For the Topping
- 1 cup heavy whipping cream Forms the luxurious topping for your pavlovas.
- 2 tbsp powdered sugar Provides a subtle sweetness to the whipped cream.
For the Garnish
- 1/2 cup pomegranate seeds Offers a tart crunch, perfect for contrasting the sweetness of the meringue.
- 1/4 cup chopped pistachios Adds a delightful crunch and rich flavor.
- 1/4 cup white chocolate shavings Brings an air of indulgence to each pavlova.
- to taste cocoa powder (for dusting, optional) Adds a hint of richness and enhances the visual appeal.
Instructions
Preparation
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the granulated sugar, increasing to high speed until the mixture becomes glossy and reaches stiff peaks.
- Gently fold in the cream of tartar, vanilla extract, cornstarch, and white vinegar.
- Using a spoon or piping bag, spoon the meringue into small nests on the lined baking sheet.
Baking
- Bake for 60-75 minutes, then turn off the oven and let the pavlovas cool inside with the door slightly ajar.
Topping
- In a chilled bowl, beat together heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the pavlovas are fully cooled, top each with a dollop of whipped cream.
- Garnish with pomegranate seeds, chopped pistachios, and white chocolate shavings. Optionally dust with cocoa powder.
Notes
Ensure all utensils are clean and dry. Use room-temperature egg whites for best results. Be patient when adding sugar and avoid opening the oven door while baking.