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How to Make Pavlovas for Passover

By Deb Wise
March 01, 2010
Photo: Becky Luigart-Stayner
Crispy on the outside and pillowy soft on the inside, this elegant dessert deserves the time required to savor its creamy goodness. Nests of fluffy egg whites become crisp meringues to pile high with berries and lemon curd. Pavlovas remain the star of Passover because they're free of leavening and take advantage of spring's seasonal bounty. And the other beauty of them? They're not hard to make. Learn how to create these simple treats in our step-by-step guide.
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Pistachio Pavlovas with Lemon Curd and Berries

Photo: Becky Luigart-Stayner
View Recipe: 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.

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Step 1. Chop Pistachios

Photo: Becky Luigart-Stayner

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

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Step 2: Make a Template

Photo: Becky Luigart-Stayner

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.

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Step 3: Shape the Nests

Photo: Becky Luigart-Stayner
View Recipe: Pistachio Pavlovas with Lemon Curd and Berries

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.

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