Pistachio Pavlova
6 egg whites, room temperature
1 1/2 cups sugar
1/4 tsp salt
1 tsp vanilla
4 tsp potato starch
1 Tbsp apple cider vinegar
1 cup crushed pistachios
Preheat oven to 400°F.
In the bowl of a stand mixer, beat the egg whites at a low speed. When the whites become full and foamy, add the sugar gradually. When all the sugar has been added, add the salt and vanilla.
Slowly increase the mixer speed and beat until egg whites are thick and glossy and form stiff peaks.
Use a spatula to gently fold in the potato starch, vinegar and pistachios.
Take spoonfuls of the mixture and form a ring of meringue on a parchment lined ovenproof dish or baking sheet. Add meringue to fill in the center.
Lower the heat to 220°F and bake pavlova for 3 hours. Turn off the oven and leave to dry for 6 hours.
Decoration:
2 cups heavy cream, whipped
Pint of strawberries, quartered
1 orange, chopped
1 small mango, chopped
1 small apple, chopped
6 canned lychee, chopped (optional)
Sprigs of fresh mint
In a small bowl, mix the orange, mango, apple and lychee to make a fruit salad.
Top the center of pavlova with whipped cream.
Arrange the strawberries in a ring and top with fruit salad.
Garnish with mint.
Serve decorated Pavlova within two to three hours..
NOTE:
Make sure bowl and mixer are clean and dry.
Separate the eggs when they are cold, to help prevent the yolks from breaking. Egg whites must be completely clear of yolk.
