pomegranate + pistachio pavlovas

Well I'm a little late on posting this but better now than never! I hope you had a wonderful holiday, whatever it is you celebrate and a very happy new year! These pistachio and pomegranate pavlovas were my holiday take on what is typically thought of as a summer dessert. I like the idea of mini pavlovas as they are great for parties, which is exactly what I made these for. These were super simple to make and seemed to impress the crowds. My only suggestion would be to assemble them just before serving or the meringues will get soft, as they did for me.



Pomegranate and Pistachio Pavlovas, adapted from here

Meringue:
4 large egg whites
1 1/4 cup sugar
1 tsp pure vanilla extract
1 tbsp corn starch
2 tsp cream of tartar
1 tsp white vinegar
4 tbsp boiling water

Topping:
2 cups heavy whipping cream
1 pomegranate, deseeded
1 cup pistachios, deshelled and roughly chopped
2 tbsp confectioners sugar (optional, to sweeten cream)

1. Preheat the oven to 250º F

2. Line two large baking sheets with parchment paper. Use a pen to trace the perimeter of a glass or cup onto the parchment. Depending on which size you use, draw out as many fit on one sheet. leaving an inch between each circle. Turn the papers upside-down - the outlines should still be visible.

3. Add all of the meringue ingredients into a large mixing bowl and beat using an electric mixer until thick and the egg whites form stiff peaks. The meringue will be satiny and gleaming white.

4. Spoon the meringue mixture onto the pre-marked circles on the parchment paper.

5. Using the back of a spoon smooth the top of each pavlova nest, working from the center to the perimeter, and making the edge slightly higher to form a nest

6. Bake in the pre-heated 250º F oven for 60 minutes then reduce the heat to 225º F for an additional 30 minutes.

7. Turn the oven off. Leave the pavlovas to cool in the oven with the door slightly ajar.

8. Once cool, fill with whipped cream and sprinkle with pistachios and pomegranate seeds.