Mini Pavlovas with Roasted Rhubarb and Pistachios

  Mini Pavlovas with Roasted Rhubarb and Pistachios  | Image:  Laura Messersmith

Mini Pavlovas with Roasted Rhubarb and Pistachios | Image: Laura Messersmith

I was so jazzed when one of my favorite bloggers, Yossy Arefi of Apt 2B Baking Co. published a cookbook this past spring, and yeah I totally went to a signing at Union Square Farmer’s Market just to have my copy autographed. Her inventive flavor combinations, unfussy baking style, and gorgeous photography never fail to inspire me in the kitchen. I’ve been slowly working my way through Sweeter Off the Vine, a book that focuses on seasonal fruit-focused recipes, and couldn’t wait to make the Pavlova with Rhubarb.

  Mini Pavlovas with Roasted Rhubarb and Pistachios  | Image:  Laura Messersmith

Mini Pavlovas with Roasted Rhubarb and Pistachios | Image: Laura Messersmith

I’m a bit late to the party since rhubarb season is coming to an end, but if you have a few stalks left that need a great opportunity to shine or a have been stockpiling it like I have then this is for you. A showstopper that does take a few steps, but is so worth it when the sweet crisp meringue, cool smooth whipped cream, and tart rhubarb hit your palate. I liked the twist of making them individual portions a little crunch from toasted pistachios – and who can resist that pale green color against the fuchsia pink.

  Mini Pavlovas with Roasted Rhubarb and Pistachios  | Image:  Laura Messersmith

Mini Pavlovas with Roasted Rhubarb and Pistachios | Image: Laura Messersmith

Mini Pavlovas with Rhubarb and Pistachios (yield 12 servings)

Meringue Ingredients:
6 large egg whites, room temperature
1 1/2 cups granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoon white wine vinegar
3/4 teaspoon vanilla extract
kosher salt

Topping Ingredients:
1 pound rhubarb, trimmed and sliced on the bias into 2-inch pieces
1/3 cup granulated sugar
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups heavy cream
2 tablespoons confectioner’s sugar
1/2 cup roasted unsalted pistachios, chopped

Meringue Instructions:
Preheat the oven to 350 degrees F.

In a small bowl, stir together 1 1/2 cups of sugar with the cornstarch. Then, in the bowl of a stand mixer with the wire whisk attachment or (large mixing bowl with a hand mixer) beat the egg whites with a pinch of salt on high speed until firm, 1-2 minutes. With the mixer still on high, slowly add the sugar mixture a little at a time.

The mixture will start off looking foamy and frothy, then turn white and look closer to soft whipped cream, eventually resembling melted marshmallow fluff. Continue to beat on high until the meringue is solid white and forms shiny, firm peaks, about 12-15 minutes. The true test? Turn off the mixer and once the whisk has stopped spinning, remove the whisk from the meringue – both the meringue in the bowl and the meringue on the should form matching points like snowy mountain tops.

Once the meringue is ready sprinkle 3/4 teaspoon vanilla extract and the vinegar on top and fold in gently with a rubber spatula to combine.

With a pencil, draw 6 circles approximately 4 inches in diameter (think the size of a water glass) on each of the parchment-lined sheets and turn over. You’ll still be able to see the guides, but you won’t get pencil markings on your meringue!

Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. Use the back of the spoon to make an indentation in the center and form a shallow bowl – that’s where the whipped cream and fruit will go later.

Put the sheet pans into the oven, immediately turn it down to 300 degrees F, and bake for 30 minutes rotating the sheets halfway through the baking time. Turn the oven off and leave them in for another 30 minutes with the oven door closed. The remove the sheets from the oven and slide the parchment paper and meringues over to wire racks to cool. Once fully cooled, meringues can be stored in an airtight container for 2-3 days.

Topping Instructions:
For the rhubarb topping, preheat oven to 375 degrees F. Combine rhubarb, remaining 1/3 cup sugar, 3 tablespoons lemon juice, and a pinch of salt in a 9-by-13-inch glass baking dish. Bake until just tender, about 10 to 12 minutes, spooning juices over halfway through.

Carefully transfer rhubarb pieces (they will be quite soft) to a bowl and reserve juices. Let cool completely.

Just before serving, beat together heavy cream and 1 teaspoon vanilla extract until soft peaks form.

Place meringues on a plated and fill each one with whipped cream. Top the whipped cream with the poached rhubarb, and garnish with pistachios. Spoon rhubarb juices over the pavlova, and serve immediately.

Inspired by and written with reference to Yossy Arefi’s Rhubarb Pavlovas in Sweeter Off the Vine (pg. 27), pistachio component from Martha Stewart’s Pavlova with Rhubarb and Pistachios, and assistance with miniaturization from Nigella Lawson’s Mini Pavlovas with Berries. Thank you, Ladies.

  Mini Pavlovas with Roasted Rhubarb and Pistachios  | Image:  Laura Messersmith

Mini Pavlovas with Roasted Rhubarb and Pistachios | Image: Laura Messersmith

Small Kitchen Friendly?
Yes! I used a stand mixer (but a handheld would work just as well), medium mixing bowl, spatula, two rimmed baking sheets, chef’s knife, a medium cutting board, glass baking dish, tongs, measuring cups and spoons.