I am not a fan of meringue. There, I said it. Please don’t judge me. Even as a kid I wasn’t a fan but to be Australian and to admit in public that you don’t like pavlova, the base of which is an enormous cream-covered meringue – is practically heresy.
The Hungry Dad is bemused by my anti-pav stance, as if he had his way pavlovas would be on the food pyramid. It works out well for him though – when we are at family get-togethers and BBQs and a pavlova-bearing aunty won’t take no for an answer, he gets my piece. Plus his piece. Plus seconds (technically thirds, but who’s counting…)
I recently made the aforementioned husband some custard as I had eggwhites leftover from some baking experiments. Knowing he has a stressful week at work this week I thought I would whip him up – literally – do not attempt to make meringue without an electric beater – some pistachio meringues.
I found this recipe for pistachio meringues on BBC Good Food, where they were served with mango ice-cream but as it is winter here I went with thickened cream.
This is a great dessert recipe for when the cupboard is bare as it takes just three ingredients and the long, slow baking time means you can get on with other things.
Have your eggwhites at room temperature and use a spotlessly clean bowl – any grease or fat means they won’t whip up.
GATHER:
4 egg whites
200 grams caster sugar
50 grams shelled pistachios, roughly crushed
whipped cream and extra pistachios for serving.
LET’S GET TO IT:
Preheat oven to 120 Celsius and line two large baking trays with non-stick paper.
Draw 16, 6cm round circles – I traced around a very small ramekin – on the paper. Make sure you lave plenty of space between each circle.
In bowl of electric beater with the whisk attachment beat eggwhites with a pinch of salt until stiff, then add in half the sugar and beat until the mixture looks shiny.
With the motor on medium-high add the rest of the sugar a spoonful at a time.
Turn motor off, stir in nuts with a silver spoon and stir until just combined.
Spoon the mixture onto the prepared circles and gently spread it to make even.
Bake one tray at a time for 60-70 minutes or until they meringues are firm to the touch.
Allow to cool on trays. To serve, whip cream and garnish with extra pistachios.
the hungry mum 
Oooooh! This looks so good!
Thanks Cindy! The Hungry Dad just wolfed down three of them in as many minutes 😉
I have never eaten pavlova before. I didn’t realize it was so popular in Australia. I would love to try it. The pistachios would add a nice flavor and crunch. And I’m all for whipped cream on anything! 🙂 Thanks for sharing how to make it.
Excuse me while I pick my jaw up off the floor – never eaten pav! Wowzers! Having pavlova at family gatherings/on Christmas Day etc is practically law here! Most people go gaga for it. While they eat all the pav, I attack the cheese platter 😉
I never knew that about Pavlova! Very fun fact to find out. I will go with you to the cheese platter, and then try the Pavlova! 🙂
I love this dessert, especially the pistachio touch.
You are such a sweet wife to make them, even though you don’t like them. I love meringue and pistachios. This sounds yummy!
Meringues and pistachios are two of my favourite things. This is a perfect light snack with a cup of coffee or maybe a hot chocolate because it’s winter 😀
Oh, that means you gotta make this recipe 🙂 And yes, a hot choc would go perfectly x
For someone who doesn’t like meringue, you sure did a fine job of it. Your husband is one lucky guy! Meringue is not something I love or hate. I’ll eat it if served but I won’t ask for it. Perhaps if there were pistachios in it?