food

Mini Pavlovas With Pomegranate And Pistachios

These Pavlovas are gorgeous little mountains of snow with green pistachios and pomegranate, delicious!

food

Mini Pavlovas With Pomegranate And Pistachios

These Pavlovas are gorgeous little mountains of snow with green pistachios and pomegranate, delicious!

Ingredients

Crushed Pomegranate and Pistachio Pavlova

  • 4 egg whites
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon white vinegar

Toppings

  • 1 cup whipping cream
  • 1 tablespoon vanilla
  • 2 tablespoons icing sugar
  • 1 whole pomegranate seeded
  • 1/4 cup pistachios

Steps

Crushed Pomegranate and Pistachio Pavlova

  1. Use a clean dry glass bowl for the egg whites. Plastic holds grease and flavors, which will not allow the egg whites to froth up. Using an electric mixer beat the egg whites until soft peaks form.
  2. At this point, start mixing in the sugar a tablespoon at a time and then beat well in between each addition. Once all the sugar is gone, beat for another 6 or 7 minutes.
  3. To test whether the sugar is completely dissolved, take a small amount between your fingers and feel for any left over granules. If it's smooth it's ready. If you can still feel granules continue beating for another couple minutes.
  4. Then sift in the cornstarch and fold in the vinegar. Dollop four even mounds of pavlova onto a baking sheet covered in parchment.
  5. Smooth the tops with the back of a spoon and create a crater in the center to fill later with the whipped cream.
  6. Bake the pavlovas at 225 for 1hour and 15minutes. This is a good time to de-shell the pistachios and chop them up.
  7. For the pomegranate, cut into quarters and remove the seeds in a bowl filled with water. This will protect your clothes from bright red juice splats.
  8. Once done baking, turn off the oven, pull the door open ajar and let the pavlovas cool completely in the oven. This will give them a final chance to dry out that last little bit.
  9. Whip your whipped cream to soft peaks and then add 1 tablespoon vanilla and 2 tablespoons icing sugar. Beat to combine.
  10. Crush half of the pomegranate seeds in a mortar and pestle.
  11. To serve, plate each pavlova, top with whipped cream, pistachios, crushed and whole pomegranate and the juices.