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Mini Pavlovas with Pomegranate & Pistachios

Delicate, airy Mini Pavlovas topped with tart pomegranate seeds and crunchy pistachios, perfect for any occasion.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Australian, New Zealand
Keyword: meringue, Mini Pavlovas, Pavlova, Pistachios, Pomegranate
Servings: 8 servings
Calories: 150kcal

Ingredients

For the Pavlovas

  • 3 large egg whites Fresh, room temperature – they will whip up into fluffy clouds.
  • 3/4 cup granulated sugar Fine sugar that will dissolve into the meringue for a sweet base.
  • 1/2 tsp cream of tartar This stabilizer gives the meringue structure and ensures perfect peaks.
  • 1 tsp vanilla extract Aromatic and sweet, this adds delightful flavor contrast.
  • 1 tsp cornstarch A key ingredient for that marshmallow texture.
  • 1 tsp white vinegar Its acidity helps stabilize the egg whites, making them firm yet tender.

For the Topping

  • 1 cup heavy whipping cream Rich and creamy, for a luxurious topping.
  • 2 tbsp powdered sugar Sweetness for your whipped cream.
  • 1/2 cup pomegranate seeds Juicy and tart bursts of flavor.
  • 1/4 cup chopped pistachios Their earthy crunch adds a wonderful textural contrast.
  • 1/4 cup white chocolate shavings Luscious and sweet, enhancing the dessert's elegance.
  • Cocoa powder For dusting, optional.

Instructions

Preparation

  • Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  • In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
  • Gradually add sugar, 1 tablespoon at a time, while beating on high speed until the mixture appears glossy and the peaks stand stiff.
  • Gently fold in the cream of tartar, vanilla, cornstarch, and white vinegar.
  • Spoon the meringue onto the lined baking sheet, forming small nests about 3 inches wide.

Baking

  • Bake for 60-75 minutes until the pavlovas are crisp on the outside yet still soft inside.
  • Turn off the oven and allow them to cool entirely inside with the door slightly open.

Whipping Cream

  • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.

Assembly

  • Once the pavlovas are cool, carefully top each with a generous dollop of whipped cream.
  • Garnish with pomegranate seeds, chopped pistachios, and white chocolate shavings.
  • Finish with a light dusting of cocoa powder if desired.

Notes

Ensure that your mixing bowls and utensils are spotless and dry. If short on time, you may skip the cooling step, but taking your time will yield a more refined texture. Smaller pavlovas are great poppable desserts, while larger ones can serve as a centerpiece.