Strawberry, Cardamom, and Pistachio Pavlova Bites

Why You’ll Love This Recipe

• Light, airy meringue with a crisp shell and chewy center
• Unique and fragrant flavor from cardamom-infused cream
• A perfect balance of sweetness, spice, fruit, and crunch
• Gorgeous presentation for parties, showers, or holidays
• Naturally gluten-free
• Easy to make ahead and assemble before serving
• Customizable with other fruits and toppings
• Bite-sized portions are easy to serve and eat
• Great summer dessert or spring celebration centerpiece
• Impressive yet simple to prepare

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the mini pavlovas:

• Egg whites (room temperature)
• Granulated sugar
• Cornstarch
• Cream of tartar or lemon juice
• Vanilla extract

For the topping:

• Heavy whipping cream
• Powdered sugar
• Ground cardamom
• Fresh strawberries (hulled and sliced)
• Chopped pistachios (roasted and unsalted)

Directions

1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. Make the meringue: In a clean bowl, whip egg whites with cream of tartar or lemon juice until foamy. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Fold in cornstarch and vanilla.
3. Shape the pavlovas: Spoon or pipe small mounds of meringue (about 2–3 inches wide) onto the baking sheet, creating a small well in the center of each.
4. Bake: Bake for 1 hour to 1 hour 15 minutes, until dry to the touch. Turn off the oven, crack the door, and let them cool inside for another hour to prevent cracking.
5. Prepare the topping: Whip the cream with powdered sugar and ground cardamom until soft peaks form. Chill until ready to use.
6. Assemble: Just before serving, spoon or pipe the cardamom whipped cream into the center of each pavlova. Top with sliced strawberries and chopped pistachios. Serve immediately.

Servings and timing

This recipe makes about 12–16 mini pavlovas.
Prep Time: 20 minutes
Bake Time: 1 hour 15 minutes
Cool Time: 1 hour
Total Time: About 2 hours 35 minutes

Variations

• Berry Mix: Use a mix of strawberries, raspberries, and blueberries.
• Chocolate Drizzle: Add a drizzle of melted dark chocolate for extra richness.
• Rose Water Whipped Cream: Swap cardamom for a few drops of rose water for a floral note.
• Lemon Curd Base: Add a layer of lemon curd beneath the whipped cream.
• Vegan Version: Use aquafaba (chickpea brine) instead of egg whites and coconut cream for the topping.
• Nut-Free Option: Omit pistachios or replace with toasted coconut.
• Make One Large Pavlova: Use the same ingredients but form one large meringue base and slice to serve.

Storage/Reheating

Store unfilled meringue shells in an airtight container at room temperature for up to 3 days.
Filled pavlovas should be served immediately after assembly to maintain crispness.
Whipped cream can be made a day in advance and stored in the fridge.
Do not freeze pavlovas, as meringue does not freeze well.
To refresh slightly soft meringues, place them in a low oven (200°F / 90°C) for 10–15 minutes.

FAQs

Why did my meringue crack?

Meringue can crack due to sudden temperature changes. Let it cool slowly in the oven with the door ajar.

Can I make these ahead of time?

Yes, make the meringue shells and cream in advance. Assemble just before serving for best texture.

What’s the best way to get stiff peaks?

Use clean, dry beaters and a metal or glass bowl. Add sugar gradually while beating.

Can I use store-bought meringue?

Yes, if you’re short on time, pre-made meringue nests work well. Just add your toppings.

How do I stop the pavlovas from getting soggy?

Don’t add cream or fruit until just before serving. Store meringue in a dry, airtight container.

Can I flavor the meringue itself?

Yes, add a few drops of almond or vanilla extract. Avoid anything too oily, which can deflate the meringue.

Can I use frozen strawberries?

Fresh is best for texture, but thawed and drained frozen strawberries can work in a pinch.

What’s the difference between pavlova and meringue?

Pavlova has a soft, marshmallow-like center, while meringue cookies are crisp throughout.

Can I use other nuts instead of pistachios?

Yes, try almonds, walnuts, or hazelnuts, but pistachios pair especially well with strawberries and cardamom.

Are these gluten-free?

Yes, these pavlova bites are naturally gluten-free.

Conclusion

Strawberry, Cardamom, and Pistachio Pavlova Bites are light, flavorful, and visually stunning—ideal for spring gatherings, brunch tables, or elegant desserts. With their crisp shells, fluffy cream, fresh fruit, and a nutty crunch, each bite delivers a delightful combination of textures and tastes. Easy to prepare and endlessly customizable, these pavlovas are sure to become a favorite for both everyday enjoyment and special occasions.

Strawberry, Cardamom, and Pistachio Pavlova Bites

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberry, Cardamom, and Pistachio Pavlova Bites are elegant mini desserts featuring crisp meringue shells with soft centers, topped with spiced whipped cream, fresh strawberries, and chopped pistachios. Light, flavorful, and naturally gluten-free, they’re perfect for special occasions or springtime treats.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12–16 pavlova bites
• Category: Dessert
• Method: Baking
• Cuisine: Australian
• Diet: Gluten Free

Ingredients

• 4 large egg whites (room temperature)
• 1 cup granulated sugar
• 1 tsp cornstarch
• 1/4 tsp cream of tartar or 1/2 tsp lemon juice
• 1/2 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp ground cardamom
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup chopped pistachios (roasted and unsalted)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. In a clean bowl, beat egg whites with cream of tartar or lemon juice until foamy. Gradually add granulated sugar, 1 tbsp at a time, beating until stiff, glossy peaks form.
3. Gently fold in cornstarch and vanilla extract.
4. Spoon or pipe 2–3 inch rounds onto the baking sheet, creating a small well in the center of each.
5. Bake for 1 hour to 1 hour 15 minutes until dry to the touch. Turn off oven, crack door, and let meringues cool inside for 1 hour.
6. Whip heavy cream with powdered sugar and ground cardamom until soft peaks form. Chill until ready to use.
7. Just before serving, fill meringue shells with cardamom whipped cream, top with sliced strawberries and chopped pistachios.
8. Serve immediately for best texture.

Notes

• Store unfilled meringue shells in an airtight container for up to 3 days.
• Do not fill until just before serving to maintain crispness.
• Use clean, grease-free bowls for best meringue volume.
• Crack oven door during cooling to avoid meringue cracks.
• Fresh strawberries are ideal for topping—avoid using frozen unless drained well.

Nutrition

• Serving Size: 1 pavlova bite
• Calories: 110
• Sugar: 13g
• Sodium: 15mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 20mg