Strawberry Cardamom Pistachio Pavlova (Print Version)
# Ingredients:
→ Meringue Base
01 -
5 large egg whites
02 -
Pinch of cream of tartar
03 -
¾ cup granulated sugar
→ Whipped Cream Topping
04 -
1 cup heavy cream
05 -
½ cup confectioners' sugar
06 -
1 teaspoon pure vanilla extract
07 -
½ teaspoon ground cardamom
→ Garnish
08 -
16 small strawberries, hulled
09 -
½ cup pistachios, finely chopped
# Instructions:
01 -
Preheat the oven to 200°F. Line a baking sheet with parchment paper. Use a 1½-inch-diameter cookie cutter to trace 16 small circles onto the parchment paper, spacing them evenly apart. Turn the paper over.
02 -
In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on medium-high speed until they begin to look foamy, about 2 minutes.
03 -
Gradually add the granulated sugar in a slow, steady stream while whipping, then continue to whip until the mixture reaches stiff peaks.
04 -
Transfer the mixture to a piping bag fitted with a large star tip. Using the circles on the parchment as guides, pipe mounds onto the parchment paper. Alternatively, you can scoop mounds (about 2 tablespoons each) onto the parchment and then spread each mound into an even circle.
05 -
Transfer to the oven and bake until the meringues are dry and crisp, 2 to 2½ hours. Let cool completely.
06 -
When the meringues have cooled, in the bowl of an electric mixer fitted with the whip attachment, whip the cream to soft peaks. Add the confectioners' sugar, vanilla extract and cardamom, and continue to whip to medium peaks.
07 -
Scoop the whipped cream onto the center of each meringue. Place a strawberry on top of the whipped cream and then sprinkle with pistachios. Serve immediately.
# Notes:
01 -
Meringues should be completely cool before adding cream to prevent melting
02 -
Assemble just before serving to maintain the contrast between crisp meringue and soft cream