ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pistachio Pavlovas with Lemon Curd and Berries

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: 1 pavlova)
Filled meringues are a lovely finale to a Passover seder. Make components ahead, and assemble at the last minute. If serving on an occasion other than Passover, try adding one teaspoon vanilla extract to the meringues.

Ingredients

  • Meringues:
  • 1/4 teaspoon kosher-for-Passover cream of tartar
  • 4 large egg whites
  • 3/4 cup granulated sugar
  • 1/4 cup dry-roasted pistachios, chopped
  • Lemon curd:
  • 2 large eggs
  • 1 large egg white
  • 1/2 cup granulated sugar
  • 2 teaspoons grated lemon rind
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 teaspoon potato starch
  • Dash of salt
  • 2 (6-ounce) packages fresh raspberries
  • 1 tablespoon kosher-for-Passover powdered sugar (optional)

Nutrition Information

  • calories 199
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 1.4 g
  • polyfat 0.9 g
  • protein 5.3 g
  • carbohydrate 39.4 g
  • fiber 3.3 g
  • cholesterol 53 mg
  • iron 0.7 mg
  • sodium 71 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 250°.

  2. To prepare meringues, cover 2 baking sheets with parchment paper. Draw 4 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape.

  3. Place cream of tartar and 4 egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

  4. Divide the egg white mixture evenly among 8 drawn circles on baking sheets. Shape meringues into nests with 1-inch sides using the back of a spoon. Sprinkle evenly with nuts.

  5. Bake at 250° for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven for 2 hours. Remove from oven, and carefully remove meringue nests from paper.

  6. To prepare lemon curd, combine whole eggs and 1 egg white in a medium bowl; stir well with a whisk. Heat 1/2 cup granulated sugar, rind, juice, potato starch, and salt over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge. Gradually add hot juice mixture to egg mixture, stirring constantly with a whisk. Return juice mixture to pan. Cook over medium heat for 2 minutes or until thick, stirring constantly. Spoon curd into a bowl; cool to room temperature. Cover and chill.

  7. Arrange about 1/4 cup raspberries in each meringue nest; top with about 2 tablespoons lemon curd. Sprinkle the nests evenly with powdered sugar, if desired. Serve immediately.