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Pistachio Pavlova Recipe

   
 

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     Pistachio Pavlova

Category   Desserts - Breads
Sub Category   None

Ingredients
Ingredients for about 26 cm meringue-
8 whites from large eggs
Pinch of salt
2 teaspoons essence of pistachio and pistachio liqueur
5 teaspoons cornstarch
2 tablespoons white wine vinegar
500 grams of sugar (preferably finely minced)
Caramel Sauce-
 
150 grams of butter
200 grams of sugar (you can use 100 grams of white and brown sugar)
100 ml golden syrup (or corn syrup or honey)
250 ml whipping cream (30%)
1 teaspoon vanilla extract

Instructions
1 Preheat oven to 180 degrees. 2 On paper, draw a large baking dish (meringue will grow, so the paper must be sufficiently large). 3 Grease a baking paper. 4 Beat the protein with a pinch of salt. When they start adding lightly beaten sugar - one tablespoon at a time. 5 The well-beaten egg whites (you can use the famous test of tilting the bowl upside down) Sprinkle cornstarch, add the extract and vinegar. The ingredients gently stir in the foam (using a spoon. 6 Cover the foam on baking paper - align the sides and top. 7 Place the pavlova in the oven and immediately reduce the temperature to 120 degrees. 8 Bake for about an hour. After this time, turn off the oven and leave the pavlova inside to cool down with the oven (do not open the door!). Finish pavlovy- whipped cream blueberries strawberries crushed pistachios Whipped cream and add-ons put on meringue just before serving - sour cream meringue will slowly dissolve.
For The Caramel Sauce- 1 In heavy-bottomed saucepan melt the butter, add the syrup and sugar. 2 After bringing to a boil cook for about 4 minutes more. Stir. 3 Reduce the heat and add the cream. Stir and cook for another minute. 4 Add vanilla essence and cook for another 2 minutes. 5 Pour the sauce into wyparzonego and dry jar. Spin and place the jar upside down.


Originally Submitted
6/6/2013





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