Rosewater Pavlova with Pistachios and Apricots
52 weeks of baking – Eid al-Fitr
I’ve been making pavlova since the 7th grade. In social studies class we were assigned to report on the culture of a country of our choice. Back then I was obsessed with Lord of the Rings so I chose New Zealand. There were several categories to research but I ended up focusing on food. As part of my presentation I made mini pavlovas for the class to try with slices of kiwi, I was the only one to bring in a food sample so I felt pretty clever.
Now a days I make pavlova often, it’s one of the best desserts to use up a lot of egg whites. I usually make a classic vanilla pavlova and get creative with the toppings like whipped coconut cream and sliced pineapple or grilled fruit. This time I scented the meringue with rosewater, just a hint to perfume the dish and a drop of red food coloring to make them rosy against the white whipped cream. Before they went in the oven I sprinkled them with chopped pistachios, these gave great flavor and texture. As usual they got served with whipped cream and fruit, I tried it with both apricots and strawberries, I preferred the apricots, they didn’t cover up the rosewater flavor like the strawberries did.