Instructions

1. Preheat oven to 350 degrees F. Line baking sheet with parchment or silpat.
2. In a food processor, pulse the pistachios for two or three seconds.
3. In the bowl of the stand mixer, beat the egg whites, cornstarch and sea salt at high speed until foamy.
4. Gradually add in the sugar and beat until soft peaks form. Beat in the vinegar and rose water and continue beating on medium-high speed until mixture is glossy, about 10 minutes.
5. Using a piping bag fitted with a large open star tip (Wilton 1M tip), add the mixture to the piping bag. Pipe the pavlova into the design you want onto the prepared cookie sheet. Sprinkle with the pistachios.
6. Place the pavlovas in the oven. Immediately lower the oven temperature to 300 degrees F. Bake for 35 minutes, until the exterior is dry and crisp. Turn off the oven and let the meringue rest in the oven for 45 minutes. Remove from the oven and let cool completely on a cooling rack.
7. While the pavlova cools, make the strawberry topping.
8. Combine the strawberries, sugar and ¼ cup water in a saucepan. Bring the mixture to a simmer until the strawberries soften. Remove from heat and stir in the vanilla extract. Let cool.
9. When ready to serve pavlovas, whip the heavy cream, rosewater and sugar on high speed until soft peaks form.
10. To serve, top the pavlova with strawberry compote and whipped cream. Garnish with chopped pistachios.