Pistachio Pavlovas with Oranges and Blood Orange Sorbet

• 3/4 cup unsalted pistachios
• 3 large egg whites, at room temperature
• 3/4 cup superfine sugar
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons cornstarch
• 1 teaspoon pure vanilla extract
• 3 navel oranges
• 1/2 pint blood orange sorbet
• Candied Orange Slices

1. Preheat the oven to 325.
2. Line a baking sheet with parchment paper.
3. Spread the pistachios in a pie plate and toast for 5 minutes, or until lightly browned.
4. Let cool, then finely chop.
5. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form.
6. Add the superfine sugar, 1 tablespoon at a time, beating well between additions.
7. Increase the speed to high and beat until the whites are stiff and glossy, about 4 minutes.
8. Beat in the lemon juice, cornstarch and vanilla.
9. Fold in all but 1/4 cup of the pistachios.
10. Spoon the meringue onto the baking sheet in 8 evenly spaced mounds.
11. Using a small spoon or offset metal spatula, make a deep well in the center of each meringue.
12. Sprinkle 2 tablespoons of the remaining pistachios over the tops.
13. Bake the meringues in the center of the oven for 5 minutes.
14. Reduce the oven temperature to 225 and bake for 1 hour.
15. Turn the oven off, prop the door slightly ajar and leave the meringues in for 1 hour longer.
16. They should be white, crisp on the outside and chewy on the inside.
17. Using a sharp knife, peel the oranges, removing all the bitter white pith.
18. Thinly slice the oranges crosswise.
19. Set the meringues on plates.
20. Top with the fresh orange slices and a scoop of the sorbet.
21. Sprinkle with the remaining 2 tablespoons of pistachios.
22. Garnish with the candied orange slices and serve.

unsalted pistachios, egg whites, sugar, lemon juice, cornstarch, vanilla, oranges, orange sorbet

Taken from www.foodandwine.com/recipes/pistachio-pavlovas-oranges-and-blood-orange-sorbet (may not work)