Pistachio Pavlova Meringue Cakes

These pistachio pavlova meringue cakes are a delightful and elegant dessert. The crispy meringue shells are filled with a creamy pistachio filling, creating a perfect balance of textures and flavors. This recipe is sure to impress your guests and leave them wanting more.


  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 cup shelled pistachios, finely chopped
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pistachios, chopped (for garnish)


  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
  3. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form.
  4. Add the white vinegar, cornstarch, and vanilla extract to the meringue mixture. Gently fold them in until well combined.
  5. Fold in the finely chopped pistachios.
  6. Spoon the meringue mixture onto the prepared baking sheet, forming 6 individual meringue cakes. Use the back of a spoon to create a well in the center of each cake.
  7. Bake in the preheated oven for 1 hour and 30 minutes, or until the meringue cakes are crisp and dry. Turn off the oven and leave the meringues inside to cool completely.
  8. In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Fill each meringue cake with a generous amount of the whipped cream mixture.
  10. Garnish with chopped pistachios.
  11. Serve immediately and enjoy!

One Comment

  1. Ut felis. Praesent dapibus, neque id cursus faucibus, tortor neque egestas augue, eu vulputate magna eros eu erat. Aliquam erat volutpat.

Leave a Comment

Your email address will not be published. Required fields are marked *