Mini pistachio and strawberry Pavlovas

  • 3 spoon sugar (or agave syrup)
  • 2 tea spoons of cornflour
  • 1 tea spoon of salt
  • 1 tea spoon of white wine vinegar
  • 1/2 tea spoon vanilla essence
  • 3 to 4 eggs (depending the size)


Preheat the oven at 100 degrees celsuis. Measure carefully the dry ingredients in a dry bowl and stir them together.

Separate the egg white from the yolk. Start beating them with the vanilla and vinegar and the dry ingredients. Beat the mix with an electric mixer for about 15 minutes until a thick, non-gritty meringue forms. When you lift out the mixer blades, the peaks should stand up stiffly  or just bend over at their tips.

Pre-heat the oven at 100 degrees celsius. On a baking sheet, pile the mixture in a round shape. I am usually not so good at it so I get not so round shape but I tasted so many pavlova around the world with non conventional shape that I do not really mind ! 😉


Bake for an hour at 100 degrees. After an hour, turn the oven off. When baking time is over, take the pavlovas off the oven.

cool the pavlovas on the kitchen bench.

Cover the pavlova with a mix of pistachio cream and olive oil flavored with lime juice. Cover with more pistachios and strawberries.





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