Description
Pavlova with Clementines and Pistachios is a light and elegant dessert featuring a crisp meringue shell, fluffy whipped cream, juicy citrus, and crunchy pistachios. It’s naturally gluten-free and perfect for winter gatherings.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 4–5 fresh clementines, peeled and segmented
- 1/4 cup unsalted pistachios, shelled and roughly chopped
- 1 tbsp honey or citrus syrup (optional, for drizzling)
Instructions
- Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw an 8–9 inch circle as a guide.
- In a clean bowl, beat egg whites until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar, and vanilla extract until just combined.
- Spoon the meringue onto the parchment paper, forming a round with a shallow well in the center.
- Bake for 1 hour and 15 minutes. Turn off oven and let pavlova cool completely inside with the door slightly ajar.
- Whip cream and powdered sugar until soft peaks form.
- Top cooled pavlova with whipped cream.
- Arrange clementine segments on top and sprinkle with chopped pistachios.
- Drizzle with honey or citrus syrup if using. Serve immediately or within a few hours.
Notes
- Cool pavlova slowly in the oven to prevent cracking.
- Use fresh clementines for best flavor and texture.
- Make the meringue base a day ahead and store in an airtight container.
- Use coconut cream for a dairy-free version.
- Customize with other nuts or citrus fruits.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 24g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
