Pomegranate Pistachio Pavlova

Crisp-on-the-outside pomegranate pistachio pavlova with fluffy whipped cream, juicy pomegranate seeds, and toasted pistachios, baked low and slow.

Prep: 20 min · Cook: 90 min · Yield: 8 · Method: Oven

Ingredients

• 4 egg whites
• 1 cup sugar
• 1 teaspoon cornstarch
• 1 teaspoon vinegar
• 1 cup whipped cream
• 0.5 cup pomegranate seeds
• 0.333 cup pistachios

Cooking instructions

1. Preheat the oven to 250°F. Line a baking sheet with parchment paper. (about 10 min) — 250°F
2. Whip the egg whites in a clean bowl until soft peaks form. Gradually add the sugar, whipping until the meringue is glossy and holds stiff peaks. Fold in the cornstarch and vinegar. (about 10 min)
3. Shape the meringue into an 8-inch round on the parchment, forming a shallow well in the center. (about 5 min)
4. Bake until the outside is dry and pale, about 90 minutes. Turn off the oven and leave the pavlova inside until completely cool, at least 1 hour. (about 150 min) — 250°F
5. Top the cooled pavlova with whipped cream, pomegranate seeds, and pistachios. Serve immediately. (about 5 min)