Rosewater Pistachio Pavlova

• Meringue
• 5 egg whites, at room temperature
• 1 cup plus 2 tablespoons sugar
• 1 T rosewater
• 1/2 cup unsalted pistachios, finely chopped
• Whipped Cream:
• 1/3 c Raspberries
• Rosewater (to taste)
• 1/2 pint heavy whipping cream
• 2 T sugar
• 2 c Raspberries for garnish

1. Meringue
2. Preheat the oven to 250u0b0. Beat the egg whites with a T of sugar until soft peaks form. Beat in the rest of the sugar, 1 tablespoon at a time, until firm peaks form. Add the rosewater and continue to beat at high speed until the meringue is thick and glossy, about 2 minutes longer.
3. Fold in the finely chopped pistachios and glop mixture into a prepared springform or tart pan.
4. Bake for 1 hr 15 min.
5. Whipped Cream:
6. Whip cream, rosewater and raspberries, adding sugar gradually until stiff.
7. Serve cream on top of meringue with berries poured over.

meringue, egg whites, sugar, t, unsalted pistachios, cream, raspberries, rosewater, heavy whipping cream, t sugar, raspberries

Taken from www.epicurious.com/recipes/member/views/rosewater-pistachio-pavlova-50051689 (may not work)