Pistachio pavlovas

Pistachio pavlovas

Ingredients

  • 3 egg whites
  • 200 g fine caster sugar
  • 100 g unsalted pistachio nuts, shelled, peeled and roughly chopped
  • 100 ml whipping cream
  • 150 g citrus fruit, cleaned
  • 4 mint leaves

Preparation

Preheat the oven at 120˚C. Make a bowl fat-free using lemon juice, and in it beat the egg whites until they are stiff. Whilst beating, gradually add the sugar and the nuts. Cover a baking tray with baking sheet and spoon 4 circles of the mixture onto it, spread them out slightly using a warm spoon (to avoid sticking).

Bake the pistachio pavlovas for approx. 2 hrs, so that they are crisp on the outside and soft on the inside.

Serve with unsweetened whipped cream, citrus fruit, with a mint leaf as decoration.

Nutritions

  • Carbs
  • 59 g
  • 22 %
  • Fats
  • 21 g
  • 30 %
  • Protein
  • 8 g
  • 16 %
  • Kcal
  • 460
  • 23 %
  • Sat. fat
  • 5 g
  • 25 %

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