Blood Orange & Pistachio Pavlovas
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Individual sweet, crisp meringues filled with pillows of whipped cream and topped with juicy seasonal blood oranges. Out of season, regular oranges will also work well, and you could swap out the pistachios for toasted flaked almonds, grated chocolate or cocoa nibs, if you like.
For the meringues
  • 3 large free range egg whites
  • 125g golden caster sugar
  • 50g icing sugar
For the filling
  • 300ml double cream
  • 1 tsp vanilla extract
  • 3 blood oranges, peeled and sliced into segments
  • 60g shelled pistachios, roughly chopped
  1. Preheat the oven to 120 degrees C/100 C fan. Line two large baking trays with parchment paper.
  2. Whisk the egg whites in the bowl of a stand mixer until soft peaks form. With the whisk still running, slowly add the caster sugar, 50g at a time, and continue to whisk until smooth, thick and glossy. Sift the icing sugar over the meringue mixture and fold in. Spoon or pipe eight meringue nests onto the prepared baking sheets and bake for 1 and ½ hours until crisp on the outside. Turn the oven off and leave the meringues inside to cool completely.
  3. When ready to serve, whip the cream and vanilla extract until soft peaks form. Divide the cream between your meringues and top with blood oranges slices and a sprinkle of pistachios. If you have a sweeter tooth, you could add a little sugar or honey to the whipped cream, but I find the oranges and meringue make these sweet enough.
Recipe by thelittleloaf at