Pavlovas for Passover

Nests of fluffy egg whites become crisp meringues to fill with berries and lemon curd. Learn how to make these simple, elegant treats in our step-by-step guide.

Pistachio Pavlovas with Lemon Curd and Berries

Photo: Becky Luigart-Stayner

Pistachio Pavlovas with Lemon Curd and Berries

Filled meringues are a lovely finale to a Passover seder or any special occasion. Make components ahead, and assemble at the last minute. If serving on an occasion other than Passover, try adding one teaspoon vanilla extract to the meringues. Click through the following slides to learn how to make perfect meringue nests.

View Recipe: Pistachio Pavlovas with Lemon Curd and Berries

Pistachios

Photo: Becky Luigart-Stayner

Step 1. Chop Pistachios

Chop pistachios–but not too finely. You want them to provide a burst of nutty flavor and firm crunch to every bite.

Step 2: Make a Template

Photo: Becky Luigart-Stayner

Step 2: Make a Template

Trace circles onto parchment paper as a guide for shaping the nests; a standard oatmeal can is the perfect size. Turn the paper (and pencil markings) over before securing to the pans.

Step 3: Shape the Nests

Photo: Becky Luigart-Stayner

Step 3: Shape the Nests

Shape the egg white mixture into nest shapes with the back of a spoon–smooth the inside of the nests to create a bowl-like shape.

View Recipe: Pistachio Pavlovas with Lemon Curd and Berries

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