Ingredients
Pavlova
- 5 egg whites, about 1/2 cup
- 1/4 tsp. salt
- 1 c sugar
- 2 tsp. cornstarch
- 1 tsp. vinegar
- 1/2 tsp. rosewater
- 1 drop red food coloring (optional)
- 1/4 c pistachios, chopped
To serve
- sweetened whipped cream
- apricot slices
- chopped pistachios
Directions
Pavlova
- Preheat the oven to 225F and line a baking tray with a sheet of parchment paper or silpat.
- In a stand mixer with a whisk attachment beat on medium speed the egg whites and salt, once they are foamy slowly add the sugar a tablespoon at a time letting beat for a few seconds in-between additions. When you’ve added all the sugar turn up the speed to high and beat until you have stiff glossy peaks.
- Add the cornstarch, vinegar, rosewater and food coloring if using, mix on low until just combined. Scrap down the bowl with a spatula to ensure everything is evenly combined.
- Using a large disher or two spoons dollop the meringue onto a tray and shape them into little nests, you want a small divot in the middle to hold your cream and fruit when you serve. Sprinkle the meringues with the chopped pistachios.
- Bake at 225F for 1 hour to 1 ½ hours until they are firm to the touch. Turn off the oven and open the door a crack, let cool for 1 hour.
To serve
- Dollop each meringue with whipped cream, sliced apricots and an additional sprinkle of chopped pistachios.
