Raspberry and pistachio pastry
Description
The recipe won’t take long. Although the legendary “Pavlova” looks beautiful and refined, this delicious dessert is very easy to make. A wonderful pairing with the meringue base is creamy pistachio cream and pistachios with raspberries, which together create a unique harmony of flavors. A step-by-step recipe will walk you through making these pastries.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour the egg whites into a mixing bowl, add a pinch of salt, and whip until foamy soft peaks form.
- 3
Step 3
Pour in 1 tsp vinegar and, beating gradually, add the mixture of confectioners’ sugar (150 grams) and starch.
- 4
Step 4
Beat the egg whites until they form a firm, stable foam. When you turn the bowl of beaten egg whites upside down, the whites should stay put.
- 5
Step 5
Transfer the whipped egg-white mixture into a piping bag and pipe it onto a baking sheet in “nests” with a shallow hollow in the center. Preheat the oven to Upper + Lower + Convection mode to 90 degrees and bake (dry) for 2 hours.
- 6
Step 6
While the meringue is baking, chop the pistachios.
- 7
Step 7
To make the cream, whip chilled heavy cream with 1 tablespoon of powdered sugar and vanilla sugar. Whip until thick.
- 8
Step 8
Add 1 tsp pistachio paste to the cream and whisk until smooth.
- 9
Step 9
Fill the hollows in the meringue with pistachio cream. It is best to use a piping bag with a decorative tip. Sprinkle chopped pistachios on top of the cream.
- 10
Step 10
Garnish the Pavlova meringues with fresh raspberries and serve at the table.
- 11
Step 11
The pastries turned out extraordinarily delicate and airy, with a stunning combination of raspberries, pistachios, and pistachio cream.