Fig & Pistachio Pavlova
A few weeks ago, while out with friends at Hot Cakes in the Ballard neighborhood of Seattle, we shared a delicious chocolate pavlova. I have since wanted to make my own.
I had some beautiful, sweet, figs on hand and thought, I should incorporate them into my dessert! BTW, do you know how figs are pollinated?? It’s so cool !
In the pavlova we had at Hot Cakes, hazelnuts were folded in. Inspired by that pavlova, I decided to top mine with pistachios that would pair perfectly with the figs. 
Pavlova’s differ from meringues in that their centers are soft, marshmallow like center. Pavlovas begin with egg whites and it is really important to start with room temperature egg whites. You also want to be sure there are no traces of yolks, so this will ruin the process of forming stiff peaks.
Which brings me to my next tip: be patient. This is a relatively simple dessert to make, but the egg beating process takes at least 15 minutes. So, play some good jams, read a book, the paper or whatever it is you like to do to relax 🙂
- 4 large egg whites
- 2 tablespoon granulated sugar
- 1/2 cup figs, quartered
- 2 tablespoons ground pistachios
- 1/4 cup vanilla yogurt (optional)
- Preheat oven to 200 degrees Fahrenheit
- Line baking sheet with parchment paper
- Using a stand mixer with a whisk attachment. Whisk egg whites until frothy and the volume has doubled
- Add in one tablespoon sugar and continue whisking for 5 minutes. Add the remaining tablespoon of sugar and whisk for 10 minutes until stiff peaks form and the mixture is smooth and very shiny.
- Spoon mixture onto parchment to form a circle with high sides.
- Sprinkle pistachios around the perimeter of the pavlova.
- Bake for 1 hour and 30 minutes until mixture hardens.
- Remove from oven, spoon yogurt over the center and top with figs.
- Enjoy 🙂
Make this pavlova? I’d love to see! Tag me using #CreateAmandasPlate <3
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