Pistachio Pavlova with Raspberries

Deborah Dana
These tasty meringues are filled with whipped cream and pistachios and topped with raspberries.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 4 eggs
  • 1/4 teaspoons cream of tartar powder
  • 3/4 cups sugar
  • 1/4 cups pistachios, unsalted toasted chopped
  • whole-wheat pasta, FOR THE WHIPPED CREAM
  • 2 cups whipping cream
  • 3/4 cups sugar
  • 1/4 cups pistachios, unsalted toasted and chopped
  • whole-wheat pasta, FOR TOPPING
  • 2 cups raspberries, washed
  • icing sugar, for serving
Preparation
3h
0 mins
Medium
  • Preheat the oven to 120 degrees Celsius.
  • To prepare the meringue, prepare 2 baking sheets with parchment paper.
  • In a deep bowl, beat the egg whites with the cream of tartar using an electric mixer until peaks form. Add the sugar and continue beating to soft peak stage.
  • Divide the egg mixture into 8 circles on the two baking sheets and sprinkle with chopped pistachios. Bake for 1 hour. Turn off the oven and leave the meringues in the turned-off oven for 2 more hours. Remove from the oven and take off the parchment paper.
  • In a deep bowl, whip the heavy cream with the sugar until peaks form. Add the pistachios and mix.
  • Using a piping bag, fill each meringue with the whipped cream and place about 10 raspberries on top of the cream.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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