- 4 large egg whites, at room temperature
- pinch of salt
- 2 teaspoons champagne vinegar
- 1 teaspoon cornstarch
- 1 cup caster sugar
- 1/2-1 teaspoon rose water, depending on how intense you would like the flavor to be
- 1/2 cup finely chopped pistachios or pistachio meal, divided
- For the toppings:
- 2 cups sliced strawberries
- 1/2 tablespoon granulated sugar
- coconut whipped cream or regular whipped cream
- Preheat the oven to 200°F with a rack in the lower third. Line 2 baking sheets with parchment paper and st aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add the salt, vinegar, and cornstarch. Beat on medium speed for about 3 minutes until soft peaks form. Add the caster sugar in 4 additions, beating on medium-high speed until meringue is stiff and glossy, about 5 minutes. Add the rose water and mix until combined.
- Use a small ice cream scoop to scoop out 24 individual meringues about 1-inch apart on the parchment paper lined baking sheets, then use the back of the scoop to make an indention in the center of each pavlova.
- Measure out 1/4 cup of the pistachio meal and sprinkle over the tops of the pavlovas.
- Bake until the meringue is glossy and hard to the touch, approximately 1 hour and 40 minutes; if the meringue begins to turn darker in color reduce the temperature of the oven slightly. When the meringue has finished cooking, turn off the oven and let it cool in the oven with the door closed for at least 2 hours, preferably overnight. The pavlova will lift easily off the parchment.
- Toss the strawberries with the sugar and stir to combine. Set aside for 5 minutes.
- Top each pavlova with a generous amount of coconut whipped cream, sliced strawberries, and a sprinkle of pistachios. Serve immediately.
Don’t let the cook time involved in making a batch of pavlovas scare you. It’s all inactive time!