Pretty piped meringue shells make a lovely serving bowl for pistachio pudding and fresh green grapes in these Green Grape & Pistachio Cream Pavlovas.
Green Grape & Pistachio Cream Pavlovas
Yield: 10 pavlovas • Preparation: 30 minutes • Bake: 1 hour • Cool: 2 hours
Ingredients
- 2 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ¼ teaspoon lemon extract
- ⅛ teaspoon salt
- ½ cup sugar
- 1 (3-ounce) box instant pistachio pudding mix
- 1½ cups cold whole milk
- 2 tablespoons sour cream
- 2 cups green grapes, halved lengthwise
- 2 tablespoons finely chopped pistachios
- Garnish: fresh mint
Instructions
- Preheat oven to 250°.
- Line a baking sheet with parchment paper. Using a 2-inch round cutter and a pencil, trace 10 circles, 2 inches apart, onto parchment. Flip parchment over so pencil marks are face down on baking sheet. Set aside.
- In a medium bowl, combine egg whites, cream of tartar, lemon extract, and salt. Beat at high speed with an electric mixer until soft peaks form. Add sugar gradually while beating until stiff peaks form. (Meringue mixture will look glossy.)
- Place mixture in a piping bag fitted with a medium (Wilton #21) open-star tip. Starting in the middle of each traced circle, pipe concentric circles outward until circle is filled. Pipe 1 to 2 extra layers on perimeters of rounds to form a rim around the edge.
- Bake for 1 hour. Turn off oven, and let sit in oven for at least 2 hours or overnight. (This will help meringues continue to dry and form a crispy shell.)
- In another medium bowl, combine pudding mix and cold milk, whisking constantly until mixture thickens, 2 to 3 minutes. Add sour cream, stirring to blend. Cover, and refrigerate until ready to use.
- Divide pistachio cream evenly among meringue shells. Arrange grape halves in concentric layers in pistachio cream to form a flower shape. Sprinkle chopped pistachios over pistachio cream.
- Garnish with mint, if desired.
- Serve immediately.
From Tea Celebrations, published 2012
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