Pistachio Pavlova Meringue Cakes
Геннадий На
over 1 year ago
These pistachio pavlova meringue cakes are a delightful and elegant dessert. The crispy meringue shells are filled with a creamy pistachio filling, creating a perfect balance of textures and flavors. This recipe is sure to impress your guests and leave them wanting more.
Cooking Time
2 hours
Serving Size
6
Nutrition Per Serving
Cal
320
Protein
4g
Fat
18g
Sat Fat
9g
Carbs
36g
Chole
55mg
Fiber
1g
Sugar
32g
Sodium
40mg
Ingredients
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 cup shelled pistachios, finely chopped
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup pistachios, chopped (for garnish)
Instructions
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form.
- Add the white vinegar, cornstarch, and vanilla extract to the meringue mixture. Gently fold them in until well combined.
- Fold in the finely chopped pistachios.
- Spoon the meringue mixture onto the prepared baking sheet, forming 6 individual meringue cakes. Use the back of a spoon to create a well in the center of each cake.
- Bake in the preheated oven for 1 hour and 30 minutes, or until the meringue cakes are crisp and dry. Turn off the oven and leave the meringues inside to cool completely.
- In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill each meringue cake with a generous amount of the whipped cream mixture.
- Garnish with chopped pistachios.
- Serve immediately and enjoy!
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