Celebrate Valentine’s Day with these ethereal Rose-Petal Pistachio Pavlovas, each crowned with a cloud of pomegranate whipped cream and a sprinkle of crushed pistachios. The delicate floral notes and tart pomegranate create a dessert that’s as romantic as it is delicious. Perfect for sharing with someone special or impressing a crowd with your baking finesse.
Top Tip
Let your pavlovas cool completely in the oven with the door ajar for the crispiest shell and marshmallow-soft center.
Ingredients
For the Pavlovas
- 4 large egg whites, room temperature
- 1 cup superfine sugar
- 1/2 tsp white vinegar
- 1 tsp cornstarch
- 1/2 tsp rosewater
- Pinch of salt
For the Pomegranate Whipped Cream
- 1 cup heavy whipping cream, chilled
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 3 tbsp pomegranate juice
To Garnish
- 1/3 cup shelled pistachios, roughly chopped
- Fresh pomegranate arils
- Edible rose petals (optional)
Steps
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gradually add superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and the sugar is dissolved.
- Gently fold in cornstarch, vinegar, and rosewater.
- Spoon or pipe 4 individual nests onto the parchment, making a dip in the center of each.
- Bake for 60-70 minutes, until dry to the touch but still pale. Turn off the oven, crack the door, and let pavlovas cool completely inside.
- Beat the cream with powdered sugar and vanilla until soft peaks form. Add pomegranate juice and beat until just combined and fluffy.
- Once pavlovas are cool, dollop with pomegranate whipped cream.
- Scatter with chopped pistachios, pomegranate arils, and rose petals. Serve immediately.
Nutrition
- Calories: 275
- Protein: 5g
- Net Carbs: 32g
- Fat: 14g
- Fiber: 1g
Tips
- If you don’t have rosewater, orange blossom water or a touch of vanilla extract can be substituted.
- Make the pavlovas a day ahead and store in an airtight container; assemble just before serving for best texture.
- For a vegan version, use aquafaba (chickpea brine) in place of egg whites and coconut cream for the whipped topping.
FAQs
Can I make the pavlovas ahead of time?
Yes! The meringue shells can be made up to 24 hours ahead. Store them in an airtight container at room temperature and add the whipped cream just before serving.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
What if I don’t have rosewater?
You can simply omit it or use orange blossom water or extra vanilla for a different but still aromatic flavor.
How do I know when the pavlovas are done baking?
They should be crisp and dry on the outside but still have a slightly chewy center. If unsure, let them cool in the oven with the door ajar to finish drying.
Can I use other nuts instead of pistachios?
Absolutely! Toasted almonds or hazelnuts work beautifully as well.