Pistachio Pavlova Meringue Cakes

About this recipe

Experience a delightful medley of textures with these Pistachio Pavlova Meringue Cakes. Light, crispy meringue shells filled with luxurious pistachio cream make an elegant dessert that's sure to wow your guests.

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)

Directions

1. 1

   Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.

2. 2

   In a clean bowl, beat egg whites on medium speed until soft peaks form.

3. 3

   Gradually add granulated sugar, beating until stiff peaks form.

4. 4

   Gently fold in vinegar, cornstarch, and vanilla extract.

5. 5

   Incorporate finely chopped pistachios gently into the meringue.

6. 6

   Spoon meringue onto the prepared sheet, shaping into 6 individual cakes with a well in the center.

7. 7

   Bake for 1 hour and 30 minutes. Turn off the oven and let cool inside.

8. 8

   Whip heavy cream with powdered sugar and vanilla until stiff peaks form.

9. 9

   Fill meringues with whipped cream mixture and garnish with chopped pistachios.

10. 10

    Serve and enjoy immediately.