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Pistachio Mini Pavlova nests topped with whipped cream and festive toppings

Pistachio Mini Pavlova Nests

Light and crispy pavlova nests filled with fluffy cream and topped with crunchy pistachios, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Australian, Global
Calories: 150
Ingredients Method Notes

Ingredients
  

For the pavlova nests
  • 4 egg whites 4 egg whites
  • 1 cup 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 teaspoon 1 teaspoon cornstarch
  • 1 tablespoon 1 tablespoon white vinegar
For the topping
  • 1 cup 1 cup heavy whipping cream
  • to taste Crushed pistachios for garnish

Method
 

Preparation
  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. In a clean bowl, whip the egg whites until soft peaks form.
  3. Gradually add the sugar, continuing to beat until stiff peaks form.
  4. Gently fold in the vanilla, cornstarch, and vinegar.
  5. Spoon or pipe the mixture into small nests on the prepared baking sheet.
Baking
  1. Bake for 1 hour, then turn off the oven and let the pavlovas cool completely inside.
Topping
  1. Once cooled, whip the cream until soft peaks form.
  2. Top each pavlova nest with whipped cream and sprinkle with crushed pistachios.
  3. Serve and enjoy!

Notes

For best results, use fresh, room temperature eggs. You may also add a pinch of salt to stabilize the egg whites. Experiment with flavors by using different extracts.