Strawberry and Pistachio Mini Pavlovas


6 egg whites

1 1/2 cups caster sugar

1 tablespoon cornflour

1 1/2 teaspoons white vinegar

375ml cream, whipped

Strawberries, quartered

Pistachios, crushed


Preheat oven to 150C.

Place the egg whites in a large bowl and whisk on high speed with an electric mixer until soft peaks form.

Add the caster sugar, 1 tablespoon at a time, whisking until dissolved before adding more. It is important to add the sugar slowly here.

Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–12 minutes. Take care not to over whisk the mixture, it is done when the mixture is thick and glossy.

Place the cornflour and vinegar in a small bowl and mix until smooth. Add to the egg white mixture and whisk for 30 seconds until well combined.

Line a baking tray with non-stick baking paper. Spoon 2-3 heaped tablespoons of the meringue mixture on top of each other on the non-stick baking paper. Be sure to give each mini pavlova enough room.

Reduce the oven temperature to 120C and bake for 40 minutes.

Allow to cool completely in the closed oven. This will take several hours, you can leave it in the oven overnight if making the pavlova for the next day.

Place the mini pavlovas on a serving plate and top with whipped cream, strawberry slices and crushed pistachios to serve.

Makes 8–10.

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