Rosewater Pistachio Pavlova Recipe

Name: Rosewater Pistachio Pavlova
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meringue; 5 egg whites, at room temperature; 1 cup plus 2 tablespoons sugar; 1 T rosewater; 1/2 cup unsalted pistachios, finely chopped; Whipped Cream:; 1/3 c Raspberries; Rosewater (to taste); 1/2 pint heavy whipping cream; 2 T sugar; 2 c Raspberries for garnish

Servings: persons

Meringue
5 egg whites, at room temperature
1 cup plus 2 tablespoons sugar
1 T rosewater
1/2 cup unsalted pistachios, finely chopped
Whipped Cream:
1/3 c Raspberries
Rosewater (to taste)
1/2 pint heavy whipping cream
2 T sugar
2 c Raspberries for garnish

1
Meringue
2
Preheat the oven to 250u00b0. Beat the egg whites with a T of sugar until soft peaks form. Beat in the rest of the sugar, 1 tablespoon at a time, until firm peaks form. Add the rosewater and continue to beat at high speed until the meringue is thick and glossy, about 2 minutes longer.
3
Fold in the finely chopped pistachios and glop mixture into a prepared springform or tart pan.
4
Bake for 1 hr 15 min.
5
Whipped Cream:
6
Whip cream, rosewater and raspberries, adding sugar gradually until stiff.
7
Serve cream on top of meringue with berries poured over.

609

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Meringue, 5 egg whites, at room temperature, 1 cup plus 2 tablespoons sugar, 1 T rosewater, and more.

Yes, Rosewater Pistachio Pavlova falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rosewater Pistachio Pavlova

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