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Preheat the oven to 110 degrees Celsius or 230 degrees Fahrenheit. Line an oven tray with parchment paper.
Degrease the bowl and whisk of your stand mixer. The easiest way to this is using a few drops of lemon juice and a paper towel. Add the egg whites to the bowl and beat until soft peaks form.
Gradually add 400 grams of sugar and beat until the egg whites are firm and glossy. Add a pinch of salt and a teaspoon of cornstarch.
Divide the egg whites into 6 heaps on the baking paper, make sure they aren't too thin. Bake them in the preheated oven for about half an hour.
Time depends on your oven, the pavlova is done when the outside is crunchy but the inside is still soft. In principle, it is, therefore, a meringue with a soft inside.
Roughly chop the pistachios and set them aside.
Meanwhile, heat 100 ml of water along with 100 grams of sugar in a small saucepan. Meanwhile, rinse the kumquats and cut them into pieces.
Add the kumquats to the sugar water and let them become syrupy over low heat for about half an hour.
Serve the pavlova with the kumquats and some of the syrup and finish with pistachios. Enjoy!