Meringues on a glass dish, topped with pistachio and figs

Pistachio Pavlova

This dessert was named for a famous ballerina, and it shows in the lightness and graceful form of the beautiful meringue. Crispy on the outside, and light and soft inside, each individual portion is a delicate treat. Top it with whipped cream and fruit for a custom finish and a standing ovation from your fans!


10 to 12 pieces


2 hours 15 minutes


1 hour


  • 1 ⅓ cup (267 g) Redpath® Organic Granulated Sugar
  • 1 tbsp (8 g) cornstarch
  • 5 large egg whites, room temperature
  • ½ tsp (4 g) cream of tartar
  • ¼ tsp (2 g) salt
  • ½ tsp (2 ml) rose water
  • ⅔ cup (76 g) finely ground pistachios, divided


Pavlova meringues being piped, topped and prepped with pistachio and figs


Preheat oven to 300°F (149°C). Trace 10 or 12 3½-inch circles (spaced about 3 inches apart) onto a sheet of parchment with a pencil. Flip parchment paper over and line a baking sheet with the paper.

In a small bowl, whisk together the Redpath® Organic Granulated Sugar and cornstarch.

In the bowl of a stand mixer, using the whisk attachment, whisk together the egg whites, cream of tartar, and salt on medium-low speed until soft peaks form.

Slowly add the sugar-cornstarch mixture, about a tablespoon at a time, into the egg whites while continuously whisking and slowly increasing the speed until mixing on high speed. Whisk until egg whites are glossy and stiff peaks form; about 5 to 8 minutes. Ensure all sugar is dissolved by rubbing a small amount of meringue between your fingers. If still granular, continue to whip until no longer gritty.     

Sprinkle in the rose water. Whisk until just combined.

With a rubber spatula, quickly fold in the finely ground pistachio; about 4 to 6 folds. There should be streaks of pistachio.

Transfer meringue into a large piping bag fitted with a large plain tip.  Pipe a mound in each of the 10 to 12 circles on the parchment-lined baking sheet.

Dip a tablespoon in cold water, shaking off any excess water, and create a dent by gently pushing down and swirling the spoon in the middle of each meringue.

Sprinkle the remaining ground pistachio over the pavlovas.

Place the tray into the oven and immediately reduce the heat to 250°F (121°C). Bake for 1 hour, rotating the baking sheet at the 45-minute mark. Turn off heat. Allow pavlovas to slowly cool down in the oven; about 2 hours.

Remove from oven and carefully peel the parchment from the bottoms of each pavlova.

Serve with lemon curd or whipped cream and fresh fruit (for example: berries, sliced mangoes, or fresh figs).

Meringues on a glass dish, topped with pistachio and figs


*Ensure all equipment used while making the meringue are grease-free. With a paper towel wipe down bowl and the whisk attachment with lemon juice or vinegar.

*Ensure that the egg whites have no yolk in them as any traces of fat will prevent the whites from whipping up to their full volume.

*To secure the corners of the parchment onto the baking sheet, dab a small amount of the meringue in each corner and press parchment paper down.

*Do not open the oven door while the pavlovas are cooling down.

*Rose water can be found in any major supermarket in the Middle Eastern or “ethnic” section. If unavailable, replace with vanilla extract.