Mini Pistachio Strawberry Pavlova

A couple weeks ago I went to the Toronto launch party for KitchenAid’s® new KitchenAid® Artisan® Mini Mixer!!! It was so much fun. There was a honeydew infused cocktail to celebrate the latest colour addition to the KitchenAid® family, a mini instant Polaroid camera to capture guests mini moments & mini foods galore.  The KitchenAid® Artisan® Mini Mixer is a perfect addition to tiny kitchens or small batch families, especially for those city dwellers. The launch party inspired me to create some mini moments of my own starting with this mini strawberry pistachio pavlova. The matte white finish of the mixer goes perfectly with the soft, fluffy, cloud like meringue layers. I topped this pavlova with fresh whipped cream, fresh summer strawberries & crunchy pistachios. While pavlova is usually served as one large layered dessert, I decided to scale it down into mini individual portions.  This light dessert is a perfect finish to an outdoor summer gathering or barbecue. My family was not familiar with pavlova but they absolutely loved it! Oh, they have a LOT of learning to do:)


Ingredients

  • For The Pavlova
  • –––––––––––––––––––
  • 4 Egg Whites
  • 1 cups White Sugar
  • 1/4 tsp Cream of Tartar or Vinegar
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Cornstarch
  • 1/2 cups Chopped Pistachios
  • –––––––––––––––––––
  • For The Pistachio Strawberry Topping
  • –––––––––––––––––––
  • 2 cups Fresh Strawberries, Quartered
  • 1/4 cups Sugar
  • 1/4 cups Chopped Pistachios
  • 1 tsp Freshly Squeezed Lemon Juice
  • –––––––––––––––––––
  • For The Vanilla Whipped Cream
  • –––––––––––––––––––
  • 2 cups Whipping Cream, Cold
  • 2 tbsps Sugar
  • 1 tsp Pure Vanilla Extract
 

Directions

  1. Preheat oven to 225 degrees.

  2. In the bowl of the kitchen aid stand mixer fitted with the whisk attachment, whisk egg whites until soft peaks are formed.

  3. Gradually add sugar, followed by cream of tarter, vanilla extract & cornstarch until egg whites reach stiff peaks. Mixture should be smooth & glossy. Fold in pistachios carefully, ensuring not to deflate the whites.

  4. On a parchment lined baking tray trace out six evenly sized circles (I used a mason jar lid). Fill each circle with the meringue & create a small dip in the middle of each.

  5. Bake for one hour, turn off oven & let the meringues rest in the oven for another hour.

  6. While the pavlova bakes, prepare the strawberry mixture & whipped cream.

  7. For the strawberry mixture: in a mixing bowl add chopped strawberries, sugar, lemon juice & pistachios. Stir & set aside until ready to assemble.

  8. For the whipped cream: in the stand mixer fitted with the whisk attachment add the whipping cream. Beat until soft peaks are formed. Add the sugar & vanilla, beat until stiff peaks are formed. Set aside until ready to assemble.

  9. When ready to serve, layer pavlova with whipped cream followed by pistachio strawberry topping. Sprinkle with additional pistachios if desired.