Saffron and Rose Water Pavlova
A Persian-inspired light meringue cloud topped with whipped cream and pistachios.
Word Recipe Kitchen
Tested & verified by our culinary team
75 minsMedium6 servings
Nutrition per serving
210
Calories
3g
Protein
44g
Carbs
3g
Fat
Ingredients
- 4 largeEgg whites
- 1 cupSuperfine sugar
- 1 pinchSaffron threads
- 1/2 tspRose water
- 1/4 cupShelled pistachios
Instructions
- 1
Beat egg whites to soft peaks, then gradually add sugar until stiff and glossy.
- 2
Gently fold in rose water and crushed saffron.
- 3
Pipe into circles on a baking sheet.
- 4
Bake at 250°F (120°C) for 60 minutes, then let cool in the oven.
- 5
Top with whipped cream and chopped pistachios.
Nutrition Facts
Servings 6Serving Size 1
Amount Per Serving
Calories210
% Daily Value *
Total Fat 3g4%
Saturated Fat 0.9g5%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 310mg13%
Total Carbohydrate 44g16%
Dietary Fiber 4g14%
Sugars 15.4g
Protein 3g6%
Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Saffron and Rose Water Pavlova
- • Bring dairy ingredients to room temperature before mixing for a smoother texture.
- • Use room-temperature eggs for more even cooking and better volume.
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