Photo: Mae Mu
Apricot & pistachio pavlova
10 ingredients
Serves 6
openrecipes
Melt into this creamy apricot and pistachio pavlova
Estimated Nutrition (whole recipe, rough)
456
Calories
14g
Protein
24g
Fat
42g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp cornflour
- 2 tsp vanilla extract
- 2 tsp white wine vinegar , or any other wine or cider vinegar
- 5 large egg whites
- 300g golden caster sugar
- 50g shelled pistachios , roughly chopped
- 650g ripe fresh apricots
- 3 tbsp Cointreau or other orange flavoured liquer
- 4 tbsp icing sugar , or even more to taste
- 568ml carton whipping cream or double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes