SPRING DINNER: MATCHA PAVLOVA

Written By Lianna Brook

PAVLOVA WITH MATCHa WHIPPED CREAM & PISTACHIO

I am still thinking about this matcha pavlova almost a year later. It had the perfect level of sweetness, chewy meringue (how I prefer it), and a delightful crunch from the pistachio.

I chose to do a matcha pavlova for the Spring Chicken dinner theme for a few reasons:

  • Worked perfectly for my gluten free girls (we have a few)

  • The green of the matcha offered a beautiful pop of colour and the perfect spring vibe

  • Beautiful yet easy presentation that came together easily at the end of the meal

  • The little “nest” of meringue felt like a perfect reflection of the theme.

I also would just like to give the lilac blossoms the shout out they deserved for being both beautiful & edible! Yes, did you know you that Common Lilac blooms are edible! I picked my blooms on the way to the dinner party. If you do try them in a dessert or as a garnish, please be careful not to consume the green stems!

 

Matcha Pavlova

Lightly crisp & chewy meringues topped with mildly sweet matcha whipped cream, pistachios & berries.

Adapated from Adam Liaw’s Basic All-in Pavlova

Yield: 8 individual pavlovas

Prep Time: 15 minutes

Bake Time: 90 minutes

Cooling: ~ 90 minutes

Ingredients

Pavlova Meringues

  • 4 large egg whites

  • 2 1/2 cups powdered sugar (icing sugar)

  • 1 tsp cornstarch

  • 1 tsp white vinegar

  • pinch of salt

Matcha Whipped Cream

  • 1 1/4 cups heavy whipping cream

  • 2 tsp matcha powder

  • 1/2 tsp vanilla

  • 2-4 tbsp powdered sugar (to your liking, start with two and increase if needed)

Garnish

  • 1/4 cup chopped roasted pistachios

  • fresh berries (I did blueberries)

  • lilac blossoms or edible flowers

Instructions

1. Preheat oven

Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.

2. Make the meringue

Add to a stand mixer bowl:

  • egg whites

  • powdered sugar

  • cornstarch

  • cream of tartar

  • salt

Beat on high speed for about 8 minutes until the mixture becomes very thick, glossy, and holds stiff peaks.

3. Shape the pavlovas

Spoon into 8 mounds on the lined baking sheet. Create a small well in the centre of each for the cream.

4. Bake

Bake for 90 minutes, then turn the oven off and leave the door slightly ajar. Allow pavlovas to cool inside the oven for about 90 minutes. This helps prevent cracking.

5. Right before serving, make the matcha whipped cream.

Whip together:

  • heavy cream

  • matcha powder

  • powdered sugar

  • vanilla

Beat until soft peaks form.

6. Assemble

Spoon or pipe (I piped) matcha whipped cream into each pavlova. Garnish with pistachios, berries & blooms.

 
Lianna Brook
Next

Winter Western Appetizer + Cocktail