Description
These Mini Pavlova Christmas Trees are a festive twist on the classic pavlova dessert. Crisp on the outside and soft inside, these meringue-based treats are shaped like Christmas trees, decorated with whipped cream, pistachio crumbs, silver cachous, and fresh berries. Perfect for holiday celebrations, they combine crunchy textures and creamy richness with a delicate hint of rosewater.
Ingredients
Scale
Meringue
- 6 free-range egg whites, at room temperature
- 1 1/2 cups caster sugar
- 1 tsp white vinegar
- 3 tsp cornflour
Decoration
- 1/4 cup Sunbeam Australian pistachios
- 300ml thickened cream
- 1 tsp pure icing sugar
- 1 tsp rosewater
- Silver cachous, to garnish
- Raspberries, to serve
- Freeze-dried raspberry powder, to garnish
- Strawberries, to serve
Instructions
- Preheat and prepare: Preheat the oven to 100°C fan-forced (120°C conventional). Grease two large oven trays. On two baking paper sheets, mark four 4.5cm circles spaced apart to guide your meringue shapes. Place the sheets marked side down on the trays.
- Make meringue base: Using an electric mixer, beat the egg whites until soft peaks form. Gradually add caster sugar one tablespoon at a time, beating well after each addition until sugar fully dissolves. Add vinegar and cornflour, then beat until the mixture is glossy and well combined.
- Pipe the meringue trees: Spoon a quarter of the mixture into a large piping bag fitted with a 1cm plain nozzle. Pipe small mounds of meringue onto the prepared baking paper, using the circles as guides. Fill another piping bag fitted with a 0.5cm fluted nozzle with the remaining meringue. Starting at the base of each mound, pipe three rows of small vertical layers around each mound to create the shape of a Christmas tree.
- Bake and cool: Bake the meringue trees for 50 minutes to 1 hour until the edges are crisp but not colored. Switch off the oven and leave the meringues inside to cool with the door slightly ajar.
- Prepare pistachio crumbs: Place pistachios in a small food processor and pulse until finely crumbed.
- Whip cream and decorate: Beat the thickened cream with icing sugar and rosewater using an electric mixer until just firm peaks form. Transfer a quarter of the cream to a piping bag fitted with a small plain nozzle and pipe small rounds onto the meringue trees to help the silver cachous stick. Decorate with silver cachous, raspberries, and freeze-dried raspberry powder. Sprinkle pistachio crumbs over the top and serve alongside fresh strawberries and the remaining whipped cream.
Notes
- Ensure egg whites are at room temperature for best volume.
- Do not open the oven door during baking to avoid cracking the meringues.
- Use fresh pistachios for optimal flavor and texture.
- Freeze-dried raspberry powder adds a beautiful color and tartness without moisture.
- The rosewater imparts a subtle floral note but can be omitted if preferred.
- Store leftover meringues in an airtight container to maintain crispness.
Nutrition
- Serving Size: 1 pavlova tree
- Calories: 220
- Sugar: 18g
- Sodium: 20mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
