Minature Pavlova
Ingredients
4 Large - Egg Whites, @ room temperature
1/4 Cup - Sugar
1/4 Cup - Sugar
1 1/2 tsp - Cornstarch
1 oz. Pistachio Nut, ground
1 oz. Pistachio Nut, chopped for garnish
Assorted fresh fruits for topping
Procedure
1. Beat egg whites until soft peak forms. Add the first 1/4 sugar and mix until medium peaks form.
2. Combine the 1/4 sugar with cornstarch and sift into egg white mixture and beat until stiff peaks form. It should look shiny.
3. Fold in 1 oz. ground pistachio nut.
4. Pipe 2" diameter circles and baked at 300F for 10 minutes, reduce heat to 275F and continue to bake additional 30 minutes, let pavlova stay in the oven for additional 30 minutes inside. Then open oven door and allow pavlova to air dry for another 30 minutes.
5. Top miniature pavlova with desired fruits and whipping cream(optional) and garnish with chopped pistachio nuts.
Ingredients
4 Large - Egg Whites, @ room temperature
1/4 Cup - Sugar
1/4 Cup - Sugar
1 1/2 tsp - Cornstarch
1 oz. Pistachio Nut, ground
1 oz. Pistachio Nut, chopped for garnish
Assorted fresh fruits for topping
Procedure
1. Beat egg whites until soft peak forms. Add the first 1/4 sugar and mix until medium peaks form.
2. Combine the 1/4 sugar with cornstarch and sift into egg white mixture and beat until stiff peaks form. It should look shiny.
3. Fold in 1 oz. ground pistachio nut.
4. Pipe 2" diameter circles and baked at 300F for 10 minutes, reduce heat to 275F and continue to bake additional 30 minutes, let pavlova stay in the oven for additional 30 minutes inside. Then open oven door and allow pavlova to air dry for another 30 minutes.
5. Top miniature pavlova with desired fruits and whipping cream(optional) and garnish with chopped pistachio nuts.
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