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Mini Pavlovas with Pomegranate and Pistachios on a serving plate
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Mini Pavlovas with Pomegranate & Pistachios

Delightful mini pavlovas combining airy meringue with whipped cream, pomegranate seeds, and pistachios for a light and elegant dessert.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert, Sweet
Cuisine: Australian, New Zealand
Keyword: Dessert Recipe, Meringue, Mini Pavlovas, Pistachios, Pomegranate
Servings: 6 servings
Calories: 200kcal

Ingredients

Meringue Ingredients

  • 3 large Egg Whites Room temperature
  • 3/4 cup Granulated Sugar Essential for glossy meringue
  • 1/2 tsp Cream of Tartar Stabilizes egg whites
  • 1 tsp Vanilla Extract Enhances flavor of meringue
  • 1 tsp Cornstarch Creates a marshmallow-like center
  • 1 tsp White Vinegar Further stabilizes meringue

Topping Ingredients

  • 1 cup Heavy Whipping Cream For topping
  • 2 tbsp Powdered Sugar Sweetens and stabilizes whipped cream
  • 1/2 cup Pomegranate Seeds Fresh and adds a burst of flavor
  • 1/4 cup Chopped Pistachios For crunch and flavor
  • 1/4 cup White Chocolate Shavings For garnish
  • to taste none Cocoa Powder Optional dusting for presentation

Instructions

Preparation

  • Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, then increase to high speed and beat until glossy, stiff peaks form.
  • Gently fold in the cream of tartar, vanilla extract, cornstarch, and white vinegar.
  • Using a spoon or piping bag, create nests of meringue on the parchment-lined baking sheet, ensuring each has an indentation in the center.

Baking

  • Bake the pavlovas for 60-75 minutes until crisp outside. Do not open the oven door during baking.
  • Turn off the oven and allow the pavlovas to cool inside until cool to the touch.

Topping and Assembly

  • Beat the heavy whipping cream with the powdered sugar and vanilla in a chilled bowl until soft peaks form.
  • Spoon the whipped cream atop each cooled pavlova nest and sprinkle with pomegranate seeds, chopped pistachios, and white chocolate shavings. Optionally dust with cocoa powder.

Notes

Ensure the mixing bowl is clean and grease-free. Room temperature egg whites whip better. Add sugar gradually and monitor baking for best results.