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Mini Pavlovas with Pomegranate & Pistachios

Delicate and enchanting Mini Pavlovas topped with a silky layer of whipped cream, vibrant pomegranate seeds, and crunchy pistachios, perfect for any gathering.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dessert, Sweet Treat
Cuisine: Australian, New Zealand
Keyword: dessert, Meringue, Pavlova, Pistachios, Pomegranate
Servings: 6 servings
Calories: 200kcal

Ingredients

For the Meringue

  • 3 large egg whites Fresh and room temperature for better aeration.
  • 3/4 cup granulated sugar Essential for achieving glossy and stiff peaks.
  • 1/2 tsp cream of tartar Helps stabilize meringue structure.
  • 1 tsp vanilla extract Adds aromatic flavor.
  • 1 tsp cornstarch Ensures a tender interior.
  • 1 tsp white vinegar Balances sweetness and supports structure.

For the Topping

  • 1 cup heavy whipping cream Rich and luscious for soft clouds.
  • 2 tbsp powdered sugar Sweetens the cream without graininess.
  • 1/2 tsp vanilla extract Echoes flavor from the meringue.
  • 1/2 cup pomegranate seeds Provides tartness and vibrant color.
  • 1/4 cup chopped pistachios Adds texture and flavor.
  • 1/4 cup white chocolate shavings Elevates the dessert with creamy sweetness.
  • Cocoa powder For optional dusting.

Instructions

Preparation

  • Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  • In a clean, dry bowl, beat room temperature egg whites on medium speed until they form soft peaks.
  • Gradually add the granulated sugar, one tablespoon at a time, while increasing the speed to high.
  • Beat until the mixture turns into a glossy, thick meringue with stiff peaks.
  • Gently fold in cream of tartar, vanilla extract, cornstarch, and vinegar.
  • Spoon the meringue into small nests on the lined baking sheet, about 3 inches wide, creating a slight indentation in the center of each nest.

Baking

  • Bake for 60–75 minutes, until light golden and outside is crisp, while the inside remains soft.
  • Once baked, turn off the oven and let pavlovas cool inside with the door slightly ajar.

Topping

  • In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat until soft peaks form.
  • Once pavlovas are cool, top each with a dollop of whipped cream.
  • Sprinkle with pomegranate seeds, chopped pistachios, white chocolate shavings, and optional cocoa powder.

Notes

Ensure all utensils are grease-free for proper whipping. For best results, use room temperature egg whites.