Pistachio pavlovas
Ingredients
- 3 egg whites
- 200 g fine caster sugar
- 100 g unsalted pistachio nuts, shelled, peeled and roughly chopped
- 100 ml whipping cream
- 150 g citrus fruit, cleaned
- 4 mint leaves
Preparation
Preheat the oven at 120˚C. Make a bowl fat-free using lemon juice, and in it beat the egg whites until they are stiff. Whilst beating, gradually add the sugar and the nuts. Cover a baking tray with baking sheet and spoon 4 circles of the mixture onto it, spread them out slightly using a warm spoon (to avoid sticking).
Bake the pistachio pavlovas for approx. 2 hrs, so that they are crisp on the outside and soft on the inside.
Serve with unsweetened whipped cream, citrus fruit, with a mint leaf as decoration.
Nutritions
- Carbs
- 59 g
- 22 %
- Fats
- 21 g
- 30 %
- Protein
- 8 g
- 16 %
- Kcal
- 460
- 23 %
- Sat. fat
- 5 g
- 25 %