For the meringues:

  • 4 egg whites
  • 4 x 200ml caster sugar
  • 4t vanilla extract
  • 4t vinegar
  • ½T baking powder
  • boiling water

For the topping:

  • 100g pistachio nuts, set aside a few for garnishing
  • 500ml whipping cream
  • 1½ cup caster sugar
  • ½t cinnamon powder
  • 50g dark chocolate shavings


To make the meringues:

  1. Preheat oven to 120°C.
  2. Using an electric mixer, whip the egg whites until stiff gradually adding the sugar at the same time.
  3. Continue whisking while adding the vanilla, vinegar, baking powder and a little boiling water.
  4. The mixture must look thick and glossy.
  5. Place the mixture in a piping bag with a round nozzle, pipe mini disc shapes 3cm apart on the baking tray.
  6. Bake at 120°C for 4 hours, remove and leave to cool.

To make the pistachio topping:

  1. Heat the nuts in a pan, toasting them for 3 minutes then roughly chop them and set aside.
  2. Whip the cream until thick and firm, adding the caster sugar and cinnamon. Fold in the nuts, keeping some for decoration.
  3. Dollop spoonfuls of cream mixture on each meringue.
  4. Sprinkle a few nuts and chocolate shavings over the top and serve.

(This recipe makes 24 mini Pavlovas)